Ingredients

• 2 pound chicken thighs
• 2 tablespoon olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 8 ounce mushrooms, sliced
• 4 garlic, minced
• 1 ounce crushed tomatoes
• 1 cup chicken broth
• 0.5 cup Kalamata olives, pitted
• 2 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoon fresh parsley, chopped
• 1 tablespoon fresh basil, chopped

Steps

1. Pour in the crushed tomatoes and chicken broth, scraping up any browned bits from the bottom of the pot with a wooden spoon.
2. Add the dried oregano, dried basil, Kalamata olives, and return the seared chicken thighs to the pot, nestling them into the sauce.
3. Bring the sauce to a simmer, then reduce the heat to medium-low and cover the pot with a lid.
4. Simmer gently for 30 minutes, stirring occasionally, until the chicken is cooked through (internal temperature 165°F) and the sauce has thickened slightly.
5. Stir in the fresh chopped parsley and basil just before serving.
6. Divide the chicken thighs and sauce among serving bowls or plates and serve hot over pasta, polenta, or with crusty bread.
7. Pat the chicken thighs dry with paper towels and season both sides generously with salt and black pepper.
8. While the chicken is being prepared, dice the onion, bell peppers, slice the mushrooms, and mince the garlic.
9. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
10. When the oil is shimmering, carefully add the chicken thighs skin-side down and sear for 5 minutes until the skin is golden brown and crispy.
11. Flip the chicken thighs and sear the other side for 4 minutes until light brown, then transfer to a plate.
12. Add the diced onion to the pot and sauté for 3 minutes until softened and fragrant.
13. Stir in the diced bell peppers and sliced mushrooms, cooking for 4 minutes until the peppers begin to soften.
14. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
15. Stir in the tomato paste and cook for 1 minute to caramelize slightly and deepen the flavor.
16. Taste the sauce and adjust seasoning with additional salt and pepper if needed.

Nutrition