Step 1

Preheat oven to 350ºF.

Step 2

Season both sides of chicken thighs with salt and pepper, and then dredge chicken in flour.

Step 3

Heat olive oil in a large Dutch oven over medium-high heat. Working in batches, if necessary, place chicken skin down in pan. Brown chicken on both sides, about 3 to 4 minutes per side; remove to plate. If needed, pour off fat in the pan so only about 1 tablespoon remains.

Step 4

Add onions and pepper to pan, and cook for 2 to 3 minutes or until onions begin to soften. Add mushrooms and garlic, continuing to cook, stirring, for about 2 minutes. Add oregano, thyme, salt, and red pepper flakes.

Step 5

Add wine to the pan and cook until slightly reduced, about 3 minutes, scraping up any browned bits.

Step 6

Pour in canned tomatoes and stir to combine. Add chicken back into the pan, skin side up, without totally submerging the chicken. Place lid on the pot and carefully put it into the oven and bake for 45 minutes.

Step 7

Remove lid and increase heat to 375ºF. Cook for an additional 15 minutes, or until sauce has thickened slightly.

Step 8

Remove pan from the oven. Serve over cooked pasta, mashed potatoes, or polenta, sprinkled with chopped fresh parsley.