Ingredients
- 6 bone-in, skin-on chicken thighs (about 3 pounds)
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 1 small yellow onion chopped
- 1 medium carrot peeled and diced
- 1 celery rib chopped
- 1 red bell pepper chopped
- 8 ounces mushrooms white or cremini, sliced
- 4 garlic cloves minced
- 3/4 teaspoon dried oregano
- 2 sprigs fresh thyme or 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes optional
- 1 cup dry white wine
- 1 28-ounce can crushed tomatoes
- Fresh Italian parsley chopped (for garnish)
Instructions
- Pat the chicken dry and season all sides with salt and pepper.
- Heat the olive oil in a large pan over medium-high heat. Brown the chicken on both sides until golden, about 5-7 minutes per side. Remove chicken and set aside.
- In the same pan, add the chopped onion, carrots, celery, red bell pepper, and mushrooms. Sauté until the vegetables are soft, about 5 minutes.
- Stir in the minced garlic, dried oregano, thyme, and red pepper flakes. Cook for about 1 minute until fragrant.
- Pour in the dry white wine and bring to a boil. Let the wine reduce for about 2 minutes, stirring to scrape up any brown bits from the pan.
- Add the crushed tomatoes and return the browned chicken to the pan. Bring to a gentle simmer, cover, and cook for 30 to 40 minutes until the chicken is cooked through and tender.
- Taste and adjust the seasoning with additional salt and pepper if needed.
- Plate the chicken with plenty of sauce. Serve warm over pasta, rice, or with a side of crusty bread. Garnish with parsley.