Want your kitchen to feel and smell like your Italian nona’s house on a breezy spring day? Then this is the shit for you! An Italian classic that is sure to please. Serve as is, or with rice or on top of pasta for an even bigger meal.
Ingredients:
- 3 tbsp olive oil, divided (the decent shit)
- S&P
- 6 bone-in chicken thighs
- 1 medium yellow onion, diced
- 1 carrot, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 4-5 cloves garlic, diced
- 1 cup dry white wine
- 28 oz can crushed tomatoes
- 8 oz sliced mushrooms, cremini or baby bella
- 4 sprigs thyme
- 1 tsp red pepper flakes
- 1 tbsp Italian seasoning
Steps:
- Season the chicken thighs ahead of time with S&P, generously
- Place a large dutch oven on medium heat and add in 2 tbsp of the olive oil until hot
- Add the chicken thighs in a single snug layer and cook until the bottom is browned, about 4 minutes
- Flip and cook the chicken on the other side for another 2-3 minutes until also browned
- Remove the chicken from heat and place on an unlined plate, uncovered
- Add in the rest of the olive oil and saute the onions, carrot, and bell peppers for about 4 minutes
- Mix in the garlic and cook until fragrant, without letting the garlic burn – about 60 seconds
- Deglaze the pot with the wine and allow it to reduce, about 1-2 minutes
- Add in the full can of tomatoes along with the mushrooms, thyme sprigs, Italian seasoning, and red pepper flakes – leave to simmer, uncovered, for about 10 minutes
- Add the chicken back into the sauce and allow the mixture to continue to cook for about 10-15 minutes, when the sauce is properly thickened
- Remove the thyme sprigs and season again with S&P, to taste
- Check the chicken doneness, and if groovy…serve and enjoy!
Honey Badger's Kitchen 