Ingredients:

  • 6 bone-in, skin-on chicken thighs (about 1.5 kg / 3.3 lbs)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon salt (5 ml)
  • ½ teaspoon black pepper (2.5 ml)
  • 2 tablespoons all-purpose flour (30 g)
  • 1 large yellow onion, chopped (about 200g)
  • 2 cloves garlic, minced
  • 1 red bell pepper, seeded and chopped (about 150g)
  • 1 yellow bell pepper, seeded and chopped (about 150g)
  • 225 g (8 oz) cremini mushrooms, sliced
  • 1 teaspoon dried oregano (5 ml)
  • ½ teaspoon dried basil (2.5 ml)
  • ½ teaspoon red pepper flakes (2.5 ml) (optional)
  • 700g (24 oz) crushed tomatoes
  • 120ml (½ cup) dry red wine (such as Chianti or Merlot)
  • 120ml (½ cup) chicken broth
  • 1 tablespoon tomato paste (15 ml)
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • Salt and black pepper, to taste
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Prep the Chicken: Pat chicken dry with paper towels. Season with salt, pepper, and dredge in flour.
  2. Brown the Chicken: Heat olive oil in the Dutch oven over medium-high heat. Brown chicken thighs in batches (don't overcrowd the pot!), about 3-4 minutes per side. Remove chicken and set aside.
  3. Sauté the Vegetables: Add onion and garlic to the pot and cook until softened, about 5 minutes. Add bell peppers and mushrooms; cook until slightly softened, about 5 more minutes.
  4. Add Aromatics and Deglaze: Stir in oregano, basil, and red pepper flakes (if using). Cook for 1 minute. Pour in red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for a moment.
  5. Add Tomatoes and Simmer: Stir in crushed tomatoes, chicken broth, tomato paste, rosemary, and bay leaves. Season with salt and pepper to taste.
  6. Return Chicken to Pot: Place chicken thighs back into the pot, nestling them in the sauce.
  7. Simmer: Bring the sauce to a simmer, then reduce heat to low, cover, and cook for 1 hour, or until the chicken is very tender and falling off the bone.
  8. Adjust Seasoning: Remove rosemary sprigs and bay leaves. Taste the sauce and adjust seasoning as needed.
  9. Serve: Garnish with fresh parsley and serve hot.