This is a great chicken recipe that is pretty easy to put together. It can be served with pasta, rice or even mashed potatoes. The longer you let it simmer the better it is. I like to keep the thighs whole but you can also debone it after it is cooked if you prefer it that way. I forgot to add the black olives so I left it out of the recipe. Perfect with 1/2 a cup of pitted black olives.
3 tablespoons olive oil, divided
6 bone-in skinless chicken thighs
Salt and pepper, to season
1 medium onion, diced
2 tablespoons minced garlic
1/2 yellow bell pepper, diced
1 small red bell pepper, diced
1 large carrot, peeled and sliced
10 oz mushrooms, sliced
1 tsp thyme
1 tablespoons each freshly chopped parsley and basil
1 teaspoon dried oregano
3/4 Cup red wine
28 oz can crushed tomatoes
1 can tomato paste
2 Large Roma tomatoes, diced
1/2 teaspoon red pepper flakes
Season chicken with salt and pepper.
Heat 2 tablespoons oil in a heavy cast iron skillet. Sear chicken on both sides until golden, about 3-4 minutes each side. Remove from skillet and set aside.
Add remaining oil to the pan. Sauté the onion until transparent, about 3-4 minutes. Add in garlic and cook until fragrant, about 30 seconds. Add the peppers, carrot, mushrooms and herbs; cook for 5 minutes until vegetables begin to soften.
Pour in the wine, scraping up browned bits from the bottom of the skillet. Cook until wine is reduced, about 2 minutes.
Add crushed tomatoes, tomato paste, Roma tomatoes and chill flakes. Season with salt and pepper to your tastes. Return chicken pieces to the skillet and continue to cook for about 2 hours on low.