Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces (680g)
  • 1 teaspoon kosher salt (5g)
  • ½ teaspoon black pepper (2.5g)
  • 1 medium onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 red bell pepper, seeded and chopped
  • 1 green bell pepper, seeded and chopped
  • 8 ounces cremini mushrooms, sliced (227g)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 cup dry red wine (Cabernet Sauvignon or Chianti work well) (240 ml)
  • 1 teaspoon dried oregano (5 ml)
  • ½ teaspoon dried basil (2.5 ml)
  • ¼ teaspoon red pepper flakes (optional) (1 ml)
  • 1/4 cup chopped fresh parsley, for garnish (optional) (approx. 15g)

Instructions:

  1. Heat olive oil in the Dutch oven over medium-high heat. Season chicken with salt and pepper. Sear the chicken in batches until browned on all sides (about 3-4 minutes per side). Remove chicken and set aside.
  2. Add onion, garlic, and bell peppers to the pot and cook until softened (about 5-7 minutes).
  3. Add mushrooms and cook until softened and browned (about 5 minutes).
  4. Pour in red wine, scraping up any browned bits from the bottom of the pot. Add crushed tomatoes, oregano, basil, and red pepper flakes (if using). Bring to a simmer.
  5. Return the chicken to the pot. Reduce heat to low, cover, and simmer for 30-40 minutes, or until the chicken is cooked through.
  6. Stir in fresh parsley (if using). Serve hot over pasta, polenta, or rice.