Ingredients:

  • 6 bone-in, skin-on chicken thighs (approximately 1.36 kg / 3 lbs)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil (30 ml)
  • 1 large yellow onion, chopped (approx. 200g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 red bell pepper, seeded and chopped (approx. 150g)
  • 1 green bell pepper, seeded and chopped (approx. 150g)
  • 8 ounces cremini mushrooms, sliced (227 g)
  • 1/2 cup dry red wine (120 ml - Chianti or Merlot work great)
  • 1 (28 ounce) can crushed tomatoes (794 g)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411 g)
  • 1 teaspoon dried oregano (5 ml)
  • 1/2 teaspoon dried basil (2.5 ml)
  • 1/4 teaspoon red pepper flakes (1 ml - optional, for a kick)
  • 1/4 cup fresh parsley, chopped (60 ml), for garnish

Instructions:

  1. Pat the chicken thighs dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil in the Dutch oven over medium-high heat. Sear the chicken thighs, skin-side down, until golden brown and crispy (about 5-7 minutes). Flip and sear for another 3-4 minutes. Remove the chicken from the pot and set aside.
  3. Add the onion, garlic, and bell peppers to the pot. Sauté until softened, about 5-7 minutes. Add the mushrooms and cook until they release their moisture and start to brown, about 3-5 minutes.
  4. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce slightly, about 2-3 minutes.
  5. Stir in the crushed tomatoes, diced tomatoes (with their juice), oregano, basil, and red pepper flakes (if using). Bring the sauce to a simmer.
  6. Return the chicken thighs to the pot, nestling them into the sauce. Reduce the heat to low, cover, and simmer for 35-40 minutes, or until the chicken is cooked through and tender. The internal temperature should reach 165°F (74°C).
  7. Sprinkle with fresh parsley before serving.