Ingredients
The following ingredients have 5 Servings
- 6 bone-in, skin-on chicken thighs (or 4 large chicken breasts, or whole chicken parts: legs, wings, breast, and thighs, feel free to use skinless.)
- 1 yellow onion, sliced in half-moon slices with the grain
- 10 ounces mushrooms, sliced thin
- 6 cloves garlic (about 1/2 of a medium garlic head), coarsely chopped
- 1 bell pepper, cut in approximate 2-inch strips
- 1/2 teaspoon red pepper flakes
- 1/2 cup red wine
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 2 teaspoons fresh rosemary, chopped
- 1/2 cup mixed pitted green olives and kalamata (swap out with your favorite kinds
- 1 teaspoon capers, unrinsed
- 1 teaspoon sea salt (more or less to taste)
- 1/2 teaspoon ground black pepper
- 2 tablespoon fresh parsley, roughly chopped
- a few fresh basil leaves
Instruction
- Pat the chicken dry. Season with salt and pepper. With a tablespoon of olive oil sear chicken on medium high heat 3 minutes each side, until a gold crust forms. Set chicken aside. (If using chicken with the skin on, it will produce more oil, you can drain oil from pan, if needed, leave about a tablespoon or two in the pan.)
- In the same pan, sauté onions, mushrooms in olive oil (or use left over chicken oil) for 3 minutes over medium heat. Add garlic, bell pepper and red pepper flakes, saute for 1 minute more.
- Lower the heat and add wine, crushed tomatoes, tomato paste, oregano, rosemary, olives, capers, salt and pepper. Stir to fully combine.
- Place seared chicken in the sauce. Simmer 25 minutes. Leave uncovered, though splatter screen is nice as it will sputter a bit. Test the internal temperature of the chicken, we are going for 165F. Simmer longer if needed. Bone-in thighs may take up to 35 minutes. Chicken breast will cook faster, 15-20 minutes.
- Stir in fresh parsley and scatter fresh basil leaves over the top. Serve over pasta, creamy polenta or just enjoy with a crusty loaf of bread!
