As others, I modified the original recipe. Since I was using canned mushrooms I browned the thighs first in a big cast iron skillet, set aside, and added garilc and fresh rosemary, sage, and basil to the skillet. Over a low fire of course so as not to burn the garlic. I deglased the pan with the wine to get all those yummy bits up and into the sauce, then added the mushrooms, liquid and all. Tossed in a can of diced tomatoes, left out the olives...yuck...covered and simmered as directed.
Served over brown rice.
The hubby asked me to make it again, so it must be good.
The only addition I would make is to be sure you have a splatter screen to protect you from all the oil splatters when browning the chicken. (Aids in cleaning the stove too.)
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As others, I modified the original recipe. Since I was using canned mushrooms I browned the...