Ingredients:

  • 4 bone-in, skin-on chicken thighs (approx. 700g / 1.5 lbs)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (approx. 150g / 5 oz)
  • 2 cloves garlic, minced (approx. 6g / 0.2 oz)
  • 1 red bell pepper, cored, seeded and chopped (approx. 150g / 5 oz)
  • 1 yellow bell pepper, cored, seeded and chopped (approx. 150g / 5 oz)
  • 8 ounces cremini mushrooms, sliced (approx. 225g / 8 oz)
  • 1/2 cup dry red wine (120 ml) – Chianti or similar works well
  • 1 (28-ounce) can crushed tomatoes (800g)
  • 1 (14.5-ounce) can diced tomatoes, undrained (400g)
  • 1 teaspoon dried oregano (5ml)
  • 1 teaspoon dried basil (5ml)
  • 1/2 teaspoon red pepper flakes (2.5ml) (optional, for heat)
  • 1/4 cup chopped fresh parsley (15g), for garnish

Instructions:

  1. Pat chicken thighs dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil in a Dutch oven over medium-high heat. Brown chicken thighs on both sides until golden brown, about 5-7 minutes per side. Remove chicken from pot and set aside.
  3. Add onion, garlic, and bell peppers to the pot and sauté until softened, about 5-7 minutes. Add mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
  4. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce slightly, about 2 minutes.
  5. Stir in crushed tomatoes, diced tomatoes (with juice), oregano, basil, and red pepper flakes (if using). Bring to a simmer.
  6. Nestle the browned chicken thighs into the sauce.
  7. Cover the pot and reduce heat to low. Simmer for 1 hour, or until chicken is cooked through and very tender. Internal temperature should reach 165°F (74°C).
  8. Garnish with fresh parsley and serve hot.