Ingredients:

  • 3 lbs bone-in, skin-on chicken thighs
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 2 medium carrots, sliced into rounds
  • 2 stalks celery, diced
  • 8 oz cremini mushrooms, sliced
  • 2 medium bell peppers (red and yellow), sliced
  • 4 cloves garlic, minced
  • ½ cup chicken stock
  • 28 oz crushed tomatoes
  • 1 cup chicken stock
  • 1 tsp dried oregano
  • ½ tsp dried basil
  • 1 pinch red pepper flakes
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken thighs dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil in a Dutch oven over medium-high heat. Place chicken skin-side down and sear for 6–8 minutes without moving them until the skin is mahogany-colored and crisp. Flip and sear for another 4 minutes, then remove the chicken to a plate, leaving the rendered fat in the pot.
  3. Reduce heat to medium. Add the onion, carrots, and celery, and sauté for 5–7 minutes until the onions are translucent and the carrots begin to soften.
  4. Add the mushrooms and bell peppers, cooking for another 5 minutes until the mushrooms release their moisture and brown.
  5. Stir in the garlic and red pepper flakes, cooking for 60 seconds until fragrant.
  6. Pour in ½ cup of chicken stock to deglaze the pan, scraping all the brown bits (fond) from the bottom. Let the liquid reduce by half.
  7. Stir in the crushed tomatoes, 1 cup of chicken stock, oregano, and basil.
  8. Return the seared chicken and any accumulated juices to the pot, nesting the meat into the sauce.
  9. Lower the heat to a gentle simmer, cover with a lid, and cook for 45–50 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the sauce has thickened.
  10. Stir in the fresh parsley just before serving.