Ingredients

The following ingredients have 4 Servings
  • 2.5 pounds bone-in (skin-on chicken thighs (or use legs + thigh quarters, or a cut up roaster chicken))
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil
  • 1 medium onion (chopped)
  • 1 large red bell pepper (seeded and chopped)
  • 1 large yellow bell pepper (seeded and chopped)
  • 1 cup mushrooms (use oyster mushrooms, shiitake, or wild)
  • 6 cloves garlic (chopped)
  • ½ cup dry white wine
  • 28 ounce can San Marzano tomatoes (crushed (or use other Italian plum tomatoes))
  • 1 tablespoon dried oregano
  • 1 cup Kalamata olives
  • 1 teaspoon red chili flakes (optional, for some spiciness)
  • Fresh chopped parsley, chili flakes for serving

Instruction

  • Heat the oil in a large skillet or Dutch oven to medium heat. Pat the chicken dry and season with salt and pepper to taste. Sear the chicken, skin sides down, for 5 minutes or until the skins brown and crisp up. Flip the chicken and cook another 3-4 minutes. Remove the chicken to a plate and set aside. Drain off excess fat.
  • Return the pan to medium heat and add the onion, peppers, and mushrooms. Saute for 5 minutes to soften slightly.
  • Add the garlic and cook for 1 minute, or until the garlic becomes fragrant.
  • Add the wine and bring to a boil. Cook 2-3 minutes, or until the liquid reduces by half.
  • Add the tomatoes, oregano, chili flakes, and olives. Bring to a boil.
  • Tuck the browned chicken pieces into the sauce, skin side up, then adjust the heat for a gentle boil. The sauce should just cover the chicken. Add a bit of water or chicken stock if needed.
  • Cover and cook 30 minutes, or until the chicken is cooked through. You can simmer longer to develop more flavor.
  • Garnish and serve.