Step 1

Pat the chicken dry with a paper towel

Step 2

Season it with salt and pepper on both sides

Step 3

Heat the oil in a braiser pan set over medium-high heat.Place the flour on a plate

Step 4

Gently dredge the chicken in the flour on both sides

Step 5

This is optional

Step 6

If you skip this step, the chicken will brown a little less quickly and the sauce will be slightly less thick

Step 7

Place the chicken into the hot oil skin side down for 5 minutes, without disturbing (adjust heat if browning too quickly) flip and repeat on the other side

Step 8

Remove the chicken from the pan onto a plate

Step 9

Toss the bell pepper, shallots and mushrooms into the pan and sauté for 4 minutes until the onions begin to soften, add the garlic for the last minute or two of this step.Add the chicken stock, wine, Italian seasoning and stir to combine

Step 10

Nestle the chicken thighs back into the liquid

Step 11

Bring the liquid to a boil then turn the heat down to medium-low and simmer until the liquid reduces by half, about 7 minutes

Step 12

Stir in the crushed tomatoes and olives (if using) and simmer for 20-25 minutes longer until sauce has thickened and the internal temperature of the chicken thighs registers 165°F on an instant read thermometer

Step 13

Top with fresh basil and optional parmesan for serving.