Step 1

Thinly slice 1 small yellow onion (about 3/4 cup). Trim and thinly slice 1 medium red bell pepper (about 1 heaping cup). Peel and dice 1 medium carrot (about 1/2 cup). Trim and thinly slice 8 ounces cremini mushrooms (about 3 cups). Mince 4 garlic cloves. Pick the leaves from 2 fresh rosemary sprigs and finely chop until you have 3 teaspoons.

Step 2

Pat 6 bone-in, skin-on chicken thighs dry with paper towels and season all over with 1 teaspoon of the kosher salt and 1/2 teaspoon black pepper. Place skin-side down in a single layer in a 12-inch cast iron or stainless steel skillet. Cook over medium-high heat until the skin is crisp, golden-brown, and releases easily from the pan, 8 to 10 minutes. Flip and cook until the second side is golden-brown, 3 to 4 minutes more. Transfer the chicken to a plate; it will not be cooked through.

Step 3

Reduce the heat to medium. Add the onion, bell pepper, and carrot to the skillet. Cook, stirring occasionally, until the onion is softened, about 3 minutes. Add the mushrooms, garlic, 2 teaspoons of the rosemary, and 1/2 teaspoon of the kosher salt. Cook, stirring occasionally, until the mushrooms are tender, about 5 minutes. Meanwhile, drain 1 (28-ounce) can diced tomatoes (reserve the juices for another use).

Step 4

Add 1/2 cup dry white wine and bring to a simmer. Simmer until reduced by half, 2 to 3 minutes. Add the tomatoes and remaining 1/2 teaspoon kosher salt, and stir to combine. Bring to a simmer.

Step 5

Return the chicken to the pan skin-side up, nestling it into the tomato mixture. Pour in any accumulated juices on the plate. Cover and simmer until the chicken is very tender, about 30 minutes. Garnish with the remaining rosemary.