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Season chicken thighs with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown chicken on both sides until golden, about 4-5 minutes per side. Remove and set aside.
Sauté Vegetables:
In the same pan, add onion, garlic, and bell pepper. Cook for 3-4 minutes until softened. Add mushrooms and cook for another 3 minutes.
Deglaze and Simmer:
Pour in white wine (if using) to deglaze the pan, scraping up any browned bits. Let it reduce for 2 minutes.
Add Tomatoes and Herbs:
Stir in diced tomatoes, oregano, basil, thyme, and red pepper flakes. Return chicken to the pan, nestling it into the sauce.
Cook Covered:
Cover and simmer on low heat for 25-30 minutes, or until chicken is cooked through and tender.
Finish and Serve:
Adjust seasoning if needed. Garnish with fresh parsley and serve hot over pasta, rice, or crusty bread.
Serving and Storage Tips:
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