Ingredients
Scale
- 6 bone-in chicken thighs, skin on or off (bone removed is ok too!)
- ¼ cup all purpose flour, for coating the chicken before cooking
- 1 tbsp butter
- 1 tbsp olive oil
- 2 onions, sliced
- 4 cloves garlic, minced
- ½ tbsp oregano
- ½ tbsp dried basil
- ½ cup red wine (such as Merlot)
- salt, to taste
- pepper, to taste
- 8 oz cremini mushrooms, sliced
- 2 bell peppers, red and green (other colors are fine too)
- ¼ cup olives (optional but highly recommended)
- 15 oz can crushed tomatoes
- 1 tbsp balsamic vinegar
- ½ cup chicken broth
- 6 oz tomato paste
- ¼ tsp red pepper flakes
- ¼ cup heavy cream
- 8 oz tomato sauce
- 2 oz capers
- ¼ cup fresh basil, roughly chopped
For Serving:
- pasta (spaghetti, penne, tagliatelle, etc)
- parsley, chopped
- freshly grated parmesan
Instructions
- Blot the chicken dry using paper towel. Season the chicken with salt and pepper.
- In a large pan over medium heat, brown the chicken skin side down in a little cooking oil – should take about 5 minutes. Skin should be golden and crisp. Flip the chicken and cook on the other side for about 5 minutes, until browned. Remove the chicken from the pan and set aside until needed.
- To the pan, add onions and bell peppers. Cook for about 5 minutes until just tender. Add the garlic and cook for about 2 minutes until fragrant.
- Add the wine to the pan and use your spoon or spatula to loosen up any brown bits from the bottom of the pan – these are great for flavoring the dish! Cook for about 5 minutes for the alcohol to cook out and for the liquid to reduce a little.
- Add mushrooms, olives, dried basil, oregano, and red pepper flakes. Stir and cook until softened, about 6 minutes.
- Add chicken broth, balsamic vinegar, crushed tomatoes, tomato paste, tomato sauce, and heavy cream. Stir to combine.
- Return the chicken to the pan with the sauce, cover and allow to cook for 15-20 minutes.
- Add more salt and pepper to taste if necessary. Add capers and fresh basil.
- Serve chicken over pasta (spaghetti, penne, tagliatelle, etc), then sauce over top.
- Garnish with chopped fresh parsley and parmesan.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Category: Main
- Method: Stove Top/Skillet/Frying Pan
- Cuisine: Italian
