Brad's Amazing Braised Chicken Thighs

My husband is the most amazing cook. Seriously, if I’ve learned anything about cooking, I’ve learned it from him. While I grew up always needing the security of a cookbook, he has always been the one to throw caution to the wind, add a dash of this, a touch of that, and create the most amazing things.
He did it again the other night. I came home from a long day at work to the most amazing meal of braised chicken thighs, wonderful homemade mashed potatoes and a cauliflower, broccoli and carrot blend of vegetables. I told him it may be the best dish he’s made in a long time.
He usually never writes down anything that he does, which is often frustrating because it usually can’t be recreated. But this time, he immediately wrote down what he did so that we can have it again and so that I can share it all with you! 

Brad's leftovers for the next day in his BentGo box

Brad’s Amazing Braised Chicken Thighs
1 ¾ to 2 lbs boneless, skinless chicken thighs
1 can diced tomatoes
1 oz fresh mushrooms, roughly chopped (about 3 large) 
1 roasted red bell pepper (directions on how to do that can be found here)
1 red onion, cubed
1 Tbsp. brown mustard
1 Tbsp. Worcestershire sauce (We use Lea & Perrins)
1 Tbsp. red wine vinegar
1/8 tsp. white pepper
1/8 tsp. cardamom

Place all ingredients in a Dutch oven/ 5 qt. sauce pan. Bring to a boil and reduce to a simmer. Cover and cook for 45 minutes to an hour. Remove the lid 10 minutes prior to serving to allow some of the liquid to cook off and for the sauce to thicken. 
***Side note- He made the mashed potatoes by baking them in the oven instead of boiling the potatoes. He then mashed them, add Greek yogurt to taste, and a sprinkle of parsley. AMAZING!