Ingredients

6 skinless chicken thighs bone-in
Salt and pepper to season
Olive oil

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 ozmushrooms 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
1/4 cup red wine
1 28 oz can crushed tomatoes
2 tablespoons tomato paste
7 oz Roma tomatoes halved
1/2 teaspoon red pepper flakes

Instructions

Chicken:Season chicken with salt and pepper.
Sear/Saute in about 2 Tbls. olive oil over med-high heat (for bone-in thighs, at least 15 minutes, for breast pieces, just about 5-6 minutes.

For the Sauce:

I actually start out by using my stand-by spaghetti sauce recipe, but saute the mushrooms and other veggies listed above before adding the sauce and some Italian plum tomatoes.

Heat oil in a heavy cast iron skillet. Fry the onion until transparent (about 3-4 minutes) then add in the garlic and saute until fragrant (about 30 seconds).
Add the peppers, carrot, mushrooms and herbs; saute for 5 minutes until vegetables are beginning to soften.
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 until think and bubbly.
(I cook my sauce for an hour or two to bring out all the flavors.)
Place seared chicken into sauce and simmer until your pieces are no longer pink when sliced into. Bone-in thighs will take another 15 minutes or so. Try not over cooking breast pieces as they will be grainy and dry. (about 5-6 minutes)

Serve over pasta noodles or mashed potatoes.