Heat a large skillet or dutch oven over medium-high heat. Pat chicken thighs dry with a paper towel and sprinkle with 1 teaspoon of kosher salt. Once the pan is hot, add the oil. Place the chicken in the pan, skin side down and cook until the fat has rendered and the skin is golden, about six or so minutes. Flip the chicken over and cook for about 6 minutes on the other side. Remove the partially cooked chicken to a plate while you build your sauce.

Toss the onions and mushrooms into the hot pan and cook until browned, about 8-10 minutes, stirring occasionally. Add the wine and chicken broth and use a wooden spoon to scrap up any brown bits on the bottom of the pan. Add the tomatoes and their juices, breaking them up roughly with a wooden spoon. Toss in the garlic cloves and black pepper. Bring the mixture to a boil and then reduce to a simmer. Nestle the chicken thighs (skin-up) in the sauce. Cook on a simmer until the thighs are done and tender (internal temperature of 175 degrees Fahrenheit).

Sprinkle a little parsley over the top and serve with the grain of your choice. I prefer white rice because it soaks up all the yummy juices!