Ingredients:

  • 3 lbs bone-in, skin-on chicken thighs and drumsticks
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp extra virgin olive oil
  • 8 oz cremini mushrooms, sliced thick
  • 1 large onion, thinly sliced
  • 2 bell peppers (red and yellow), sliced into strips
  • 4 cloves garlic, smashed and minced
  • 1 large carrot, finely diced
  • 1/2 cup dry red wine (Chianti or Merlot)
  • 28 oz can San Marzano crushed tomatoes
  • 1/2 cup low-sodium chicken bone broth
  • 2 tbsp capers, drained
  • 1/2 cup Kalamata olives, pitted and halved
  • 1 tbsp fresh oregano
  • 1/4 cup fresh parsley, chopped for garnish

Instructions:

  1. Pat the chicken pieces extremely dry with paper towels. Season all sides aggressively with sea salt and cracked black pepper.
  2. Heat 2 tablespoons of extra virgin olive oil in a large Dutch oven over medium-high heat. Place chicken skin-side down and sear for 6–8 minutes without moving until the skin releases naturally and is a deep mahogany color. Remove chicken and set aside.
  3. Drain all but 1 tablespoon of fat from the pan. Add the mushrooms, onions, bell peppers, and carrots. Sauté for 5-7 minutes until the vegetables soften and the onions become translucent.
  4. Add the minced garlic and sauté for 1 minute until fragrant. Pour in the red wine to deglaze the pan, scraping the bottom with a wooden spoon to release the caramelized brown bits (the fond).
  5. Stir in the crushed tomatoes, bone broth, capers, olives, and oregano. Return the chicken pieces to the pot, nestling them into the sauce.
  6. Bring the liquid to a gentle simmer, then reduce heat to low. Cover and cook for 30-35 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the sauce has thickened.
  7. Garnish with fresh parsley before serving.