Step 1

Season the chicken all over with 2 teaspoons of the salt

Step 2

Heat the olive oil in a large skillet over medium-high heat

Step 3

Once the oil is glistening, add the chicken skin sides down

Step 4

Cook until golden brown, about 5 minutes, then flip and cook until browned, about 3 minutes more

Step 5

Transfer the chicken to a plate

Step 6

Reserve 4 tablespoons of fat in the pan.Reduce the heat to medium

Step 7

Add the mushrooms and shallots to the fat and cook, stirring, until softened, about 4 minutes

Step 8

Add the garlic, bay leaf, and Italian seasoning and cook, stirring, until fragrant, about 2 minutes more

Step 9

Add the wine and cook, stirring, using a wooden spoon to scrape any browned bits from the bottom

Step 10

Bring to a simmer and cook until slightly reduced, about 4 minutes

Step 11

In a small bowl, combine the bouillon, flour, and chicken stock; mix until smooth

Step 12

Add the tomatoes, tomato paste, orange zest, bouillon mixture, and remaining salt to the pan

Step 13

Bring to a boil over high heat

Step 14

Nestle the chicken into the sauce

Step 15

Reduce the heat to medium low, cover and cook until the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 15 minutes

Step 16

Serve chicken over rice or noodles with garlic bread on the side

Step 17

Sprinkle chicken with basil