6 chicken thighs bone-in
Salt and pepper to season
2 tablespoons olive oil 1 medium onion diced
2 tablespoons minced garlic (or 8 cloves)
1 small yellow bell pepper diced
1 small red bell pepper diced 1 large carrot peeled and sliced
10 oz (300g) mushrooms sliced
1/2 cup pitted black olives
8 sprigs thyme
2 tablespoons each freshly chopped parsley and basil plus more to garnish1 teaspoon dried oregano
150 ml red wine
28 oz (820g) crushed tomatoes
2 tablespoons tomato paste
7 oz (200g) Roma tomatoes halved1/2 teaspoon
red pepper flakes
Season chicken with salt and pepper.
Heat oil in a heavy cast iron skillet. Fry the onion until transparent (about 3-4 minutes) then add in the garlic and sauté until fragrant (about 30 seconds).
Add the peppers, carrot, mushrooms and herbs; sauté for 5 minutes until vegetables are beginning to soften.
Add the chicken and sear on both sides until golden
Pour in the wine; allow to simmer and reduce down (about 5-6 minutes).
Add the crushed tomatoes, tomato paste, Roma tomatoes and chill flakes. Season with salt and pepper to your tastes. Continue to cook over stove top OR in the oven following the instructions below
Cook on the stove top on low heat till the chicken is falling off the bone