Step 1

Brown the chicken. Add a tablespoon of olive oil to a large skillet set over medium-high heat. Season the chicken with salt and pepper. Then, add the chicken and cook until browned on one side, about 3 to 5 minutes, before turning onto the other side and browning. Transfer the browned chicken to a plate and set aside. Repeat until all of the chicken has been browned.

Step 2

Saute onion, celery and garlic. Reduce the heat to the skillet and add the remaining olive oil to the skillet. Stir in the onion, celery and garlic and cook until the vegetables have softened, about 3 minutes.

Step 3

Add remaining ingredients. Add the parsley, rosemary, red pepper flakes, bell pepper, and mushrooms. Add the chicken stock and crushed tomatoes.

Step 4

Reduce the sauce. Cook until the sauce has reduced by half.

Step 5

Add back the chicken. Reduce the heat to low add the chicken and juices from the plate back into the skillet.

Step 6

Cover and cook. cover and cook until the chicken registers 165ºF when checked with an internal meat thermometer. Remove from the heat and serve.