Step 1

Blot the chicken thighs with a paper towel to remove excess moisture, then season them with salt on both sides.

Step 2

Place the flour on a large plate and season with salt and pepper. Dredge the chicken thighs in the flour, shaking off excess. Set aside.

Step 3

In a large stockpot, heat 1 tablespoon of olive oil and cook the pancetta until golden brown. Remove pancetta and set aside.

Step 4

If needed, add the remaining olive oil to the pot. Brown the chicken thighs in batches, skin side down, until golden (5-7 minutes). Flip and brown the other side for 1-2 minutes. Transfer to a plate.

Step 5

Drain excess fat, leaving about 2 tablespoons in the pot.

Step 6

Reduce heat to medium-low. Add onions, carrots, and celery. Cook until softened and starting to brown (about 5 minutes).

Step 7

Increase heat to medium and add mushrooms. Cook for 5 more minutes, stirring occasionally.

Step 8

Add minced garlic and sauté until fragrant (about 1 minute).

Step 9

Add chopped parsley and dried oregano, cooking for an additional 1-2 minutes.

Step 10

Increase heat to high, pour in white wine, and boil while scraping browned bits from the bottom. Reduce until wine mostly evaporates (5-6 minutes).

Step 11

Add chicken stock, crushed tomatoes, salt, and pepper. Stir to combine.

Step 12

Return pancetta to the pot, along with the bay leaf. Nestle the chicken thighs and any accumulated juices into the sauce.

Step 13

Reduce heat to low, bring to a simmer, cover, and cook for 30-35 minutes until chicken is cooked through and reaches 165°F (71°C) to 170°F (76°C).

Step 14

Just before serving, remove the chicken skin if desired. Adjust seasoning with salt and pepper if needed.