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1
Preheat oven to 400u00b0F
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2
Combine plum tomatoes, mushrooms, and onion in large bowl.
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3
Add 3 tablespoons oil and vinegar; toss to blend.
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4
Sprinkle generously with salt and pepper. Spread vegetable mixture in single layer on large rimmed baking sheet.
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5
Roast until onion slices are golden brown and all vegetables are tender, stirring frequently, about 50 minutes.
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6
Remove from oven and set aside.
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7
Reduce oven temperature to 350u00b0F
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8
Sprinkle chicken with salt, pepper, and 1 tablespoon rosemary.
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9
Heat remaining 2 tablespoons oil in heavy large deep ovenproof skillet over medium-high heat.
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10
Add chicken and saute until golden brown, about 6 minutes per side. Transfer chicken to bowl. Add wine to skillet and boil until wine is reduced by half, scraping up browned bits, about 1 minute.
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11
Stir in canned tomatoes with juice, then broth and bring to boil. Reduce heat to medium and simmer 10 minutes to blend flavors.
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12
Return chicken to sauce in skillet. Place skillet in oven and roast uncovered until chicken is cooked through and juices run clear when pierced with knife, about 25 minutes.
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13
Remove skillet from oven. Stir in roasted vegetables, remaining 1/2 tablespoon rosemary, half of basil, and half of capers.
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14
Simmer over medium heat until vegetables are heated through. Season with salt and pepper.
