This a mash-up of several recipes I had from various sources. The roasting and the balsamic give it such a deep taste, it was the best. I just had to share it!
Traditional Chicken Cacciatore uses bone in chicken but I find that boneless skinless thighs stay nice and moist and make it easier to eat. No knife needed to cut the thighs, that's how tender they get.
And don't worry about the garlic, it mellows into a sweet dream with the roasting.
I've tried this recipe with both dry white and dry red, and I prefer the white, but it's a personal preference.