Ingredients

The following ingredients have 4 Servings
  • 4 chicken thighs (bone-in skin on, or 6 smaller pieces)
  • 2 teaspoons kosher salt (divided, plus more for seasoning)
  • 1 teaspoon black pepper (divided, plus more for seasoning)
  • 1 tablespoon olive oil
  • 1 cup yellow onion (½-inch dice)
  • 1 tablespoon minced garlic
  • 1 teaspoon Italian seasonings (dried)
  • 1 cup red bell pepper (½-inch dice)
  • 1 cup green bell pepper (½-inch dice)
  • ½ cup dry white wine (chardonnay or pinot grigio)
  • ¼ cup tomato paste
  • 28 ounces crushed tomatoes (canned)
  • 14.5 ounces diced tomatoes (canned, do not drain)
  • ½ cup chicken broth ( or stock)
  • 2 tablespoons capers (drained)
  • 8 ounces brown mushrooms (quartered)
  • 2 teaspoons chopped parsley
  • 1 tablespoon chopped basil

Instruction

  • Set the oven rack to the lower third position. Preheat to 350ºF (177ºC).
  • Trim any excess fat or skin from the chicken thighs. In a small bowl, combine 1 teaspoon salt and ½ teaspoon pepper. Generously season both sides of the chicken.
  • Heat a large 12-inch oven-proof skillet or dutch over medium-high heat. Add 1 tablespoon olive oil. Once hot, carefully add in the chicken thighs, skin-side down. Sear for 5 minutes until crispy and browned. Flip and cook for 2 minutes, turn off the heat. Transfer to a clean plate, leave 2 tablespoons of the fat drippings in the pan. Alternatively, drain the drippings and add 2 tablespoons of olive oil to the pan.
  • Heat the skillet over medium heat. Add the onions, garlic, and Italian seasonings. Saute for 2 minutes until the onions are crisp-tender. Add the red and green bell peppers, saute for 1 minute. Add the tomato paste and saute for 1 minute.
  • Add the wine. Stir and simmer until almost completely evaporated, about 1 to 2 minutes.
  • Stir in the crushed tomatoes, diced tomatoes with the juice, chicken broth, and capers. Stir in the mushrooms.
  • Add the chicken back to the pan, turn to coat in the sauce, and leave it skin-side facing up, simmer for 5 minutes.
  • Cover the skillet with a lid and carefully transfer the pot to the oven. Cook until the meat is very tender, about 60 minutes. Season sauce with salt and pepper to taste. Garnish with parsley and basil, serve hot.