Step 1

Pat the chicken dry and season both sides of the chicken thighs with salt and pepper.

Step 2

Heat 2 tablespoons olive oil in a Dutch oven or similar pot over medium-high heat. Once the pot is hot, add the chicken and brown on both sides, about 4 minutes per side. The chicken does not need to be cooked through yet. Remove chicken to a clean plate.

Step 3

Add the remaining 1 tablespoon of olive oil, onion and mushrooms to the pot and cook, stirring frequently, until softened, about 3 minutes.

Step 4

Add the bell peppers and garlic and cook, stirring, for 30 seconds.

Step 5

Stir in the wine and scrape up any browned bits that are stuck to the bottom of the pot.

Step 6

Add the crushed tomatoes, tomato paste, Italian seasoning, oregano, ¾ teaspoon salt, ¼ teaspoon black pepper (and red pepper flakes, if using). Stir. Nestle the chicken back into the pot, pressing it down into the sauce.

Step 7

Bring the pot to a simmer. Cover the pot, leaving a little bit of room for steam to escape, and cook at a low simmer for 20-25 minutes, stirring occasionally. After 20 minutes, check that the chicken is cooked through to at least 165° F using an instant read thermometer. If not, cook a few minutes more until the chicken is cooked through.

Step 8

Remove the pot from the heat. Season with additional salt and pepper if needed, to taste. Serve with pasta, Parmesan cheese, and fresh basil or parsley, or as desired.