Ingredients:

  • 5 lbs Boneless, Skinless Chicken Thighs (680 g), trimmed
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 2 Tbsp Olive Oil (extra virgin)
  • 1 large Yellow Onion, finely diced
  • 1 large Red Bell Pepper, cored and diced
  • 1 large Green Bell Pepper, cored and diced
  • 8 oz Cremini Mushrooms (225 g), sliced or quartered
  • 4 cloves Garlic, minced
  • 1/2 cup Dry Red Wine (120 ml) or Chicken Stock
  • 28 oz Canned Crushed Tomatoes (795 g)
  • 1 cup Chicken Stock (240 ml, low sodium)
  • 1 Tbsp Tomato Paste
  • 1 tsp Dried Oregano
  • 1/2 tsp Dried Rosemary
  • 1 Bay Leaf
  • 1/2 tsp Sugar (optional, to balance acidity)
  • 2 Tbsp Fresh Parsley, roughly chopped, for garnish

Instructions:

  1. Pat the chicken thighs thoroughly dry. Season generously with salt and pepper.
  2. Place a heavy-bottomed skillet over medium-high heat and add the olive oil. Once shimmering, add the seasoned chicken thighs, ensuring the pan is not overcrowded (sear in batches if necessary).
  3. Sear for 3–4 minutes per side until deeply golden brown and a good fond has formed on the bottom of the pan. The chicken does not need to be cooked through.
  4. Transfer the seared chicken to a plate and set aside. Reduce the heat to medium.
  5. Add the diced onion, bell peppers, and mushrooms to the skillet. Cook for 8–10 minutes, stirring occasionally, until the vegetables have softened. Season lightly with a pinch of salt.
  6. Stir in the minced garlic and tomato paste. Cook for 1 minute until fragrant, allowing the paste to deepen in colour.
  7. Pour in the red wine (or stock). Use a wooden spoon to vigorously scrape up all the browned bits (fond) stuck to the bottom of the skillet. Reduce the wine by half (about 2–3 minutes).
  8. Pour in the crushed tomatoes and chicken stock. Add the oregano, rosemary, bay leaf, and optional sugar. Stir well to combine. Bring the sauce to a gentle simmer.
  9. Nestle the seared chicken thighs back into the sauce.
  10. Cover the skillet loosely and reduce the heat to low. Simmer for 20–25 minutes, or until the chicken is fork-tender and the internal temperature reaches 165°F (74°C).
  11. Remove the bay leaf. Taste the sauce and adjust salt and pepper as needed. If the sauce is too thick, add a splash of stock; if too thin, remove the chicken and simmer the sauce, uncovered, for 5 minutes.
  12. Allow the dish to rest for 5 minutes off the heat. Garnish generously with fresh parsley before serving.