Ingredients

The following ingredients have 4 Servings
  • 6 chicken thighs (skinless, bone-in)
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons vegetable oil
  • 2 tablespoons unsalted butter
  • 1 small onion (thinly sliced)
  • 1 green bell pepper (sliced)
  • 8 ounces sliced mushrooms
  • 3 cloves garlic (minced)
  • ¾ cup dry white wine
  • 28 ounce can crushed tomatoes with basil
  • ½ cup chicken stock
  • ¼ cup tomato paste
  • ½ cup black pitted olives
  • 2 tablespoons capers (drained)
  • 1 tablespoon Italian seasoning
  • fresh chopped parsley for garnish (optional)
  • parmesan cheese for garnish (optional)

Instruction

  • Season the chicken on both sides with salt and pepper.
  • Sprinkle the flour on both sides of the chicken, patting it on to make sure it sticks.
  • Heat the oil and butter over medium heat in a dutch oven. Sear the chicken on both sides until lightly golden brown. Do not crowd the pan, you will need to sear in batches. Place the chicken on a plate and set aside.
  • Add the onion, bell pepper, and mushrooms, cook for 5-8 minutes until softened, stirring occasionally. Add the garlic and cook for an additional 30 seconds until fragrant.
  • Deglaze the pan with the wine, scrape the bottom of the pan to release any browned bits.
  • Add the crushed tomatoes, chicken stock, tomato paste, olives, capers, and Italian seasoning, stir it until combined.
  • Add the chicken back into the dutch oven and cover in the sauce.
  • Cover, reduce the heat to low, and simmer for 30 minutes, until tender and an internal temperature reaches at least 165°F. Stir occasionally to make sure nothing sticks to the bottom of the pan.
  • Serve with a garnish of parsley and parmesan cheese, optional.