Description
The ultimate one-pot Italian comfort food that’s even better the next day – rich, rustic chicken swimming in a wine-infused tomato sauce that’ll make your kitchen smell like a Tuscan countryside.
Ingredients
Scale
- 2 lbs (900g) bone-in, skin-on chicken thighs (approximately 6–8 pieces)
- 2 tbsp (30ml) olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 8 oz (225g) cremini mushrooms, sliced
- 4 cloves garlic, minced (about 2 tbsp)
- 1 cup (240ml) dry white wine (such as Pinot Grigio)
- 1 can (28 oz/800g) crushed San Marzano tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 2 bay leaves
- ¼ cup fresh basil, chopped, plus more for garnish
- ½ tsp red pepper flakes (optional, for heat)
- Salt and freshly ground black pepper, to taste
- Fresh parsley for garnish
Instructions
- Pat chicken thighs dry with paper towels and season with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat and brown chicken in batches, 5-6 minutes skin-side down and 3-4 minutes on the other side. Transfer to a plate.
- Reduce heat to medium. Add onions to the same pan and sauté for 3-4 minutes. Add bell peppers and mushrooms, cooking for 5 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
- Pour in white wine to deglaze the pan, scraping up browned bits. Simmer until reduced by half, about 3-4 minutes.
- Stir in crushed tomatoes, tomato paste, oregano, rosemary, bay leaves, and red pepper flakes if using. Bring to a simmer.
- Return chicken to the pan skin-side up, nestling pieces into the sauce. Reduce heat to low, cover, and simmer for 35-40 minutes until chicken is tender and reaches 175°F.
- Remove bay leaves. Stir in fresh basil and adjust seasoning with salt and pepper. If desired, simmer uncovered for 5-10 minutes to thicken the sauce.
- Serve over polenta, pasta, or with crusty bread. Garnish with additional fresh basil and parsley.