In a large skillet, warm extra virgin olive oil over medium heat.
Add the chicken pieces skin side down and sauté for about five minutes until golden,
then flip the chicken and season with 2 teaspoons of kosher salt and freshly ground black pepper.
Transfer the cooked chicken to a dish,
then set asideWarm another 2 tablespoons of extra-virgin olive oil,
then add one large finely chopped onion.
Sauté for about three minutes till golden.
10 ounces of washed and dried Cremini mushrooms and sauté.
Add six cloves of finely minced garlic and continue to sauté.
Add 1 teaspoon dried oregano,
2 teaspoons chicken consommé powder,
2 teaspoons of sweet paprika
Add 1 can of chopped tomatoes and
1 cup of a hearty red wine like Zinfandel and allow the sauce to simmer for 10 minutes.
Return the chicken to the skillet, add 1 cup of fresh basil and cover tightly.
Reduce heat and simmer for 30 to 40 minutes. Perfect served with rice, polenta or potatoes.