Ingredients
The following ingredients have 4 Servings
- Olive oil, for the skillet
- 4 skin-on, bone-in chicken thighs
- 1 cup all-purpose flour seasoned with 1 teaspoon kosher salt and ½ teaspoon black pepper
- 2 slices bacon, chopped
- 1 large onion, halved and thinly sliced
- 1 green bell pepper, seeded, cored, and sliced
- 1 red bell pepper, seeded, cored, and sliced
- 4 ounces white or brown button mushrooms, sliced
- 4 garlic cloves, thinly sliced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon ground fennel seed
- 1/4 teaspoon crushed red pepper flakes
- 1 (14- to 15-ounce) can whole peeled tomatoes
- 8 ounces tomato sauce
- 8 ounces chicken broth
- 1/4 cup torn fresh basil leaves
- 1/4 cup torn fresh oregano leaves
- Cooked pasta or soft polenta, for serving
- Grated Parmesan, for serving
Instruction
- Coat a large skillet with a tight-fitting lid with the oil, going up the sides of the pan about ¼ inch, and heat over medium-high. Dredge the chicken in the seasoned flour and brown each side until golden. Transfer to a plate.
- Drain the oil from the skillet. Cook the bacon, stirring occasionally, until almost crisp. Add the onion, green and red bell peppers, mushrooms, and garlic. Cook, stirring occasionally, for 3 to 5 minutes, until softened.
- Stir in the dried basil, dried oregano, salt, fennel, and red pepper flakes. Continue to cook, stirring, for about 2 more minutes, until fragrant.
- Crush the whole tomatoes with your hands to break them up and add to the skillet along with the juices from the can. Add the tomato sauce and chicken broth and stir to combine.
- Return the chicken to the skillet, skin side up, and bathe the sauce over the pieces. Bring to a simmer and cook partially covered, for 30 to 40 minutes, until the chicken is cooked through and the sauce is slightly thickened.
- Stir in the fresh basil and oregano. Serve a chicken thigh and some of the sauce over the pasta or polenta. Shower a little Parmesan over the top.
