The chicken is washed and dried with a towel. Sprinkle with a little pepper and salt.

Heat the oil well in the pan and carefully brown the thighs.

Along the way, turn them to brown well on all sides.

During this time, prepare the vegetables - cut all the cubes, drain the mushrooms. If they are fresh, cut them into thin slices.

Put the tomatoes a little in boiling water - 5 seconds, then remove and peel.

Cut them into small cubes.

Now prepare the sauce - after removing the ready-roasted thighs - put the carrots and onions in the same pan and the same oil. Stir and allow to soften slightly.

Follow the pepper - mix well and leave a little longer.

Add the mushrooms, mix and leave for another 2-3 minutes.

Pour the wine, mix and leave for another 2-3 minutes.

And the last ones are diced tomatoes. Mix well and let the sauce simmer until the tomatoes soften and form a nice and even sauce.

Season with salt, pepper and oregano - mix.

And now you have 3 options:

- put the thighs back in the pan with sauce and simmer for about 1 hour, with a lid;

- put the thighs in a deep baking tray with a lid, pour the sauce over the meat, put the lid on and put everything in the oven for 1 hour at 200 degrees;

- or see my version below - about the same, if you do not have a baking tray with a lid, or a good size.

Place the thighs in a standard oven tray, covered with aluminum foil, with the foil edges left longer.

Add the sauce evenly distributed over all the meat.

Cover the whole composition well with foil and put the tray in the oven for 1 hour at 200 degrees.

When it's ready, set the foil aside and serve with any garnish you like - we had rice.

Good appetite!