Here's what you need:
1 1/2 lb boneless skinless chicken thighs (You can also use chicken breast, we were just out at home)1/4 cup white wine
1 large shallot
2 large or 3 small cloves of garlic
1 can un-salted diced tomatoes
1 Tbsp capers
2 cups chicken stock
1/2 Tbsp dried oregano
1/2 Tbsp dried basil
Kosher salt
Freshly ground black pepper
Here's what you do:
Trim your chicken and dice into bite-size pieces.
Heat at tablespoon or so of oil over medium to medium-high heat. Dump your chicken in and season with oregano, basil, salt and pepper. We also discussed after the fact that a bit of lemon zest would be a nice addition here. You can be pretty liberal with your spices. You really want to add a ton of flavor into the chicken, which will also serve as the base for your soup.
Make sure you cook this until you can't see ANY pink on the chicken. If you're nervous about it being cooked through, leave it in the pot to simmer for an extra minute or two.
While your chicken is cooking (or before you start it cooking), dice up your shallot and mince your garlic. We forgot to take a picture, but you know what diced onion/garlic looks like, right?
Once your chicken is cooked thoroughly, scoop it out and set it aside.
Add the onion and garlic to the pot and let that simmer for a minute or two. Don't let your garlic burn.
Pour the wine over your shallots and garlic, just enough to coat the bottom of your pan.
Use a whisk to deglaze your pan and get all of the tasty chicken pieces off the bottom.
Let that simmer for a couple of minutes until the wine smell cooks off.
Next, add in the tomatoes with the juice.
Give that a stir, then add in your capers.
Add your chicken back into the pot too.
Finally, top it off with your chicken stock.
Let that simmer over medium-low heat until everything is heated through.
Enjoy!
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