Ingredients:

  • 6-8 bone-in, skin-on chicken thighs (about 1.2 kg / 2.6 lbs)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil (30 ml)
  • 2 tablespoons all-purpose flour (30 g), optional for browning
  • 1 large onion, chopped (about 200g)
  • 2 bell peppers (1 red, 1 yellow), cored and chopped (about 300g)
  • 2 cloves garlic, minced (about 6g)
  • 8 ounces (225g) cremini mushrooms, sliced
  • 1/2 teaspoon dried oregano (1.25ml)
  • 1/4 teaspoon red pepper flakes (optional, for heat)(.625ml)
  • 1/2 cup dry red wine (120 ml) (Chianti or similar)
  • 28 ounces (800g) crushed tomatoes
  • 1/4 cup chicken broth (60 ml)
  • 1 tablespoon tomato paste (15ml)
  • 1 bay leaf
  • 1 tablespoon fresh parsley, chopped, for garnish

Instructions:

  1. Pat chicken thighs dry with paper towels. Season generously with salt and pepper. If using, lightly dredge in flour, shaking off excess.
  2. Heat olive oil in the Dutch oven over medium-high heat. Brown chicken thighs in batches (do not overcrowd the pot!), about 4-5 minutes per side. Remove chicken from the pot and set aside.
  3. Add onion and bell peppers to the pot and sauté until softened, about 5-7 minutes. Add garlic, oregano, and red pepper flakes (if using) and cook for 1 minute more, until fragrant.
  4. Add mushrooms to the pot and cook until they release their moisture and begin to brown, about 5-7 minutes.
  5. Pour in red wine and scrape up any browned bits from the bottom of the pot. Cook until wine is mostly reduced, about 2-3 minutes.
  6. Stir in crushed tomatoes, chicken broth, tomato paste, and bay leaf. Season with salt and pepper to taste.
  7. Nestle the browned chicken thighs into the sauce.
  8. Bring the sauce to a simmer, then reduce heat to low, cover, and simmer for at least 1 hour, or until chicken is very tender and easily shreds.
  9. Remove bay leaf. Taste and adjust seasoning as needed. Garnish with fresh parsley and serve hot.