- 3 tablespoons olive oil, divided
- 6 bone-in skinless chicken thighs
- Sea salt and pepper, to taste
- ½ medium onion, diced
- 1 tablespoons minced garlic, (or 2 cloves)
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced
- 2 carrots, peeled and sliced
- 10 oz mushrooms, sliced
- 1/2 cup pitted black olives
- 8 sprigs thyme
- 2 tablespoons each freshly chopped parsley and basil plus more to garnish
- 1 teaspoon dried oregano
- 150 ml red wine OR ~3/4cup Chicken stock
- 28 oz crushed tomatoes
- 2 tablespoons tomato paste
- 1/2 teaspoon red pepper flakes
- Season chicken with salt and pepper.
- Heat 2 tablespoons olive oil in a heavy cast iron skillet. Sear chicken on both sides until golden, about 3-4 minutes each side. Remove from skillet and set aside.
- Add remaining oil to the pan. Sauté the onion until transparent, about 3-4 minutes. Add in garlic and cook until fragrant, about 30 seconds. Add the peppers, carrots, mushrooms and herbs; cook for 5-10 minutes until vegetables begin to soften.
- Pour in the wine or chicken broth, scraping up browned bits from the bottom of the skillet. Cook until wine is reduced, or broth is simmering about 2 minutes.
- Add crushed tomatoes, tomato paste and red pepper. Season with salt and pepper to your tastes. Return chicken pieces to the skillet and continue to cook over stove top, covered.
- Simmer, stirring occasionally for about 40 minutes or until meat is falling off the bone. Add in the olives.
- Serve immediately.
- If making ahead of time, cool and refrigerate till ready to eat. Use low heat to warm throughout before serving.
Mary-Beth says: “Chicken thighs are juicy, flavorful, with monounsaturated fat. The vegetables, including the tomatoes make this a nutrient dense meal.”