Step 1

Brown the chicken: sprinkle a healthy pinch of salt & black pepper over both sides of the thighs. Place them in a medium-hot skillet pan with oil and brown for 3-4 minutes on each side. Then remove the chicken from the pan and set it aside.

Step 2

Saute vegetables: Add the diced onions with a pinch of salt and cook for about 3 minutes, in the same pan as you cooked the chicken. Then add chopped celery, carrot, mushrooms, pepper, and garlic with an additional generous pinch of salt and cook for about 4-5 minutes until the vegetables have softened.

Step 3

Add rest of ingredients: then add to the cooked vegetables half the can of tomatoes, tomato paste, red pepper flakes, rosemary & sage, and 1/4 teaspoon each of salt & black pepper. Stir the ingredients together and use a wooden spoon to deglaze the bottom of the pan, removing any bits from the bottom that will add flavor.

Step 4

Add the chicken and bake: add the chicken thighs back to the dish and pour the remaining tomatoes over the chicken with some black pepper sprinkled over top. Cover and bake at 350F for 45 minutes, then uncover and bake for an additional 15 minutes. Remove the dish from the oven, sprinkle chopped fresh basil over top then serve!