Step 1

Preheat oven to 400°F.

Step 2

Add the olive oil and butter to a large oven-safe skillet with a lid, and heat until butter has melted.

Step 3

Add the chicken to the skillet and season generously with salt and pepper. Fry the chicken on both sides until golden, about 4 min per side. The chicken doesn't have to be cooked through, as it will continue cooking while in the oven. Transfer the chicken to a plate and set aside.

Step 4

Add the garlic and onions to the skillet and saute for 2 minutes until the onion is translucent and the garlic becomes aromatic. Add the chopped mushrooms and cook for 5 min until the mushrooms cook down then add the peppers.

Step 5

I like to cook my mushrooms first, but you could add the mushrooms and peppers all at once. Stir and cook for a couple more minutes until the peppers soften a bit.

Step 6

Add the turmeric, oregano, bay leaves, red wine, tomato paste, and diced tomatoes. Stir well and bring to a boil.

Step 7

Add the chicken back to the pot, cover with a lid and place in the oven. Bake for 45 minutes to an hour.

Step 8

Top with whole Kalamata olives and garnish with fresh parsley before serving.

Step 9

Serve over noodles, rice or polenta.