Chicken Thighs, Mushrooms, Pasta Puttanesca - cooking recipe

Ingredients

1 (2 ounce) can rolled anchovies over capers (optional)
4 chicken thighs
2 garlic cloves, minced
1 onion, chopped
salt and pepper, to taste
1/4 teaspoon red pepper flakes
8 ounces fresh mushrooms (Sliced Shiitake and Crimini combination)
1/4 cup red wine
2 cups tomatoes, chopped (or 15oz can of chopped tomatoes)
8 ounces tomato sauce
1/4 cup fresh basil (shredded, or use fresh flat leaf parsley)
8 ounces pasta (whole wheat spaghetti)
1/4 cup parmesan cheese (optional)

Preparation

Cook pasta per package directions. While pasta is cooking.
Heat large non-stick skillet on med-high, drain olive oil from anchovies into heated skillet, when hot, add anchovies and capers. Saute for about 20 seconds. The anchovies will disintegrate into the sauce, infusing it with flavor, no fish will be visible when you are done.
Add garlic and black pepper, saute for 20 seconds.
Add chicken thighs and brown both sides - about 3 minutes per side.
Add onions - stir onions around chicken, until sweated about 5 minutes. It's OK if some of the onion gets brown.
Add tomatoes and tomato sauce, red wine and red pepper flakes. Cover and simmer on med. heat until thighs are cooked (time depends on the size of the thighs and bone-in or boneless). (I used boned in so I made sure to cook the chickens for about another 9 minutes).
Add fresh sliced mushrooms and simmer, uncovered, until mushrooms are soft (about 1 minute).
Salt to taste. Anchovies are salty so salt accordingly.
Serve over hot pasta, sprinkle with fresh basil (or parsley) and cheese (optional).