Step 1

Pat the chicken dry.  Season with salt and pepper.  With a tablespoon of olive oil sear chicken on medium high heat 3 minutes each side, until a gold crust forms.  Set chicken aside.  (If using  chicken with the skin on, it will produce more oil, you can drain oil from pan, if needed, leave about a tablespoon or two in the pan.)

Step 2

In the same pan, sauté onions, mushrooms in olive oil (or use left over chicken oil) for 3 minutes over medium heat.  Add garlic, bell pepper and red pepper flakes, saute for 1 minute more.

Step 3

Lower the heat and add wine, crushed tomatoes, tomato paste, oregano, rosemary, olives, capers, salt and pepper.  Stir to fully combine.

Step 4

Place seared chicken in the sauce.  Simmer 25 minutes. Leave uncovered, though splatter screen is nice as it will sputter a bit.  Test the internal temperature of the chicken, we are going for 165F.  Simmer longer if needed.  Bone-in thighs may take up to 35 minutes.  Chicken breast will cook faster, 15-20 minutes.

Step 5

Stir in fresh parsley and scatter fresh basil leaves over the top.  Serve over pasta, creamy polenta or just enjoy with a crusty loaf of bread!