Ingredients

• 2 tablespoons olive oil
• 6 boneless , skinless chicken thighs - fat trimmed
• 1 onion , chopped
• 1 , 8 ounce
• 2 cloves garlic , minced
• 1 , 28 ounce
• 1 cup dry white wine
• 0.5 cups orange juice
• 2 tablespoons dried rosemary , or to taste
• salt and ground black pepper to taste

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Cook chicken thighs in hot oil until browned, about 5 minutes per side. Remove chicken to a plate and set aside.
2. 2 Cook and stir onion and mushrooms in the same skillet until mushrooms have softened, about 10 minutes. Stir in garlic and cook until fragrant, 1 to 2 more minutes.
3. 3 Pour in tomatoes with juice, white wine, orange juice, rosemary, salt, and black pepper; stir until thoroughly combined.
4. 4 Return chicken and any accumulated juices to the skillet. Cover the skillet and bring to a boil. Reduce heat to medium-low and simmer until chicken is tender and no longer pink on the inside, 30 to 40 minutes.

Nutrition per serving