Ingredients:

  • 2.5 lbs (1.1 kg) bone-in, skin-on chicken pieces (thighs and drumsticks recommended), patted dry
  • 1 tbsp olive oil (15 ml)
  • Salt and freshly ground black pepper, to taste
  • 1 large onion, chopped (about 1 cup)
  • 2 bell peppers (any color), cored, seeded, and chopped (about 2 cups)
  • 8 oz (225g) cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 1 (28 oz / 794g) can crushed tomatoes
  • 1 (14.5 oz / 411g) can diced tomatoes, undrained
  • 1/2 cup (120 ml) dry red wine (optional, but highly recommended)
  • 1 tbsp tomato paste (15 ml)
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp red pepper flakes (optional, for a little kick)
  • 1/4 cup (60 ml) chopped fresh parsley, for garnish

Instructions:

  1. Season chicken with salt and pepper. Heat olive oil in the Dutch oven over medium-high heat. Sear chicken pieces in batches until browned on all sides. Remove chicken and set aside.
  2. Add onion and bell peppers to the pot and sauté until softened, about 5-7 minutes.
  3. Add garlic and mushrooms and cook for another 3-5 minutes, until the mushrooms release their moisture and start to brown.
  4. If using, pour in the red wine and scrape up any browned bits from the bottom of the pot. Stir in crushed tomatoes, diced tomatoes, tomato paste, oregano, basil, and red pepper flakes (if using). Bring to a simmer.
  5. Return the chicken to the pot, nestling it into the sauce. Bring to a simmer, then reduce heat to low, cover, and cook for 45 minutes, or until the chicken is cooked through and the sauce has thickened. The internal temperature of the chicken should reach 165°F (74°C).
  6. Stir in fresh parsley. Taste and adjust seasonings as needed. Serve hot over pasta, polenta, or crusty bread.