Ingredients
- 6 skinless chicken thighs bone-in
- Salt and pepper to season
- 2 tablespoons olive oil (more if needed )
- 1 medium onion diced
- 2 tablespoons minced garlic (or 8 cloves)
- 1 small yellow bell pepper (capsicum), diced
- 1 small red bell pepper (capsicum), diced medium
- 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 garnish
- 1 teaspoon dried oregano
- 2/3 cup red wine
- 28 oz (820g) crushed tomatoes
- 2 tablespoons tomato paste
- 7 oz (200g) Roma tomatoes halved
- 1/2 teaspoon red pepper flakes
Instructions
- 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 (occasionally mix the vegetables around the chicken in the pan so they don’t stick).
- 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.
- Mix all of the ingredients together; cover with lid, reduce heat to low and allow to simmer (while stirring occasionally) for 30-40 minutes or until the meat is falling off the bone. Add in the olives, allow to simmer for a further 10 minutes. Garnish with parsley and serve immediately.