Ingredients:

  • 2 lbs (900g) bone-in, skin-on chicken thighs (about 6 thighs)
  • 2 tablespoons (30ml) olive oil
  • 1/2 teaspoon (3g) salt
  • 1/4 teaspoon (1g) black pepper
  • 1 tablespoon (8g) all-purpose flour
  • 1 medium yellow onion, chopped (about 1 cup/150g)
  • 2 cloves garlic, minced
  • 1 red bell pepper, seeded and chopped (about 1 cup/150g)
  • 8 oz (225g) cremini mushrooms, sliced
  • 1/2 cup (120ml) dry red wine (such as Chianti or Merlot)
  • 1 (28 oz/794g) can crushed tomatoes
  • 1 (14.5 oz/411g) can diced tomatoes, undrained
  • 1 teaspoon (2g) dried oregano
  • 1/2 teaspoon (1g) dried basil
  • 1/4 teaspoon (0.5g) red pepper flakes (optional)
  • 1/4 cup (60ml) chicken broth
  • 2 tablespoons (30ml) chopped fresh parsley, for garnish

Instructions:

  1. Season chicken with salt, pepper, and flour.
  2. Heat olive oil in the Dutch oven over medium-high heat. Sear chicken until golden brown on all sides, about 3-4 minutes per side. Remove chicken and set aside.
  3. Add onion and bell pepper to the pot and sauté until softened, about 5 minutes. Add garlic and mushrooms; cook until mushrooms are tender, about 3 minutes.
  4. Pour in red wine, scraping up any browned bits from the bottom of the pot. Let wine reduce slightly, about 2 minutes.
  5. Stir in crushed tomatoes, diced tomatoes (undrained), oregano, basil, and red pepper flakes (if using). Bring to a simmer.
  6. Return chicken to the pot. Add chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until chicken is cooked through and tender (internal temperature of 165°F/74°C).
  7. Remove chicken from the pot. Shred the chicken, or serve each piece of chicken. Garnish with fresh parsley before serving.