Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 teaspoon (5ml) salt
  • ½ teaspoon (2.5ml) black pepper
  • 2 tablespoons (30ml) olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 red bell pepper, seeded and chopped
  • 8 oz (225g) cremini mushrooms, sliced
  • 1 (28 oz) can (800g) crushed tomatoes
  • ½ cup (120ml) dry red wine (like Chianti or Merlot)
  • 1 teaspoon (5ml) dried oregano
  • ½ teaspoon (2.5ml) dried basil
  • ¼ teaspoon (1.25ml) red pepper flakes (optional)
  • ½ cup (120ml) chicken broth
  • 2 tablespoons (30ml) chopped fresh parsley, for garnish
  • Parmesan cheese, for grating (optional)

Instructions:

  1. Toss chicken with salt and pepper.
  2. Heat olive oil in the Dutch oven over medium-high heat. Brown the chicken in batches, being careful not to overcrowd the pan. Remove chicken and set aside.
  3. Add onion and garlic to the pot and cook until softened.
  4. Stir in bell pepper and mushrooms; cook until softened.
  5. If using, pour in red wine and scrape up any browned bits from the bottom of the pot. Let it simmer to reduce slightly.
  6. Stir in crushed tomatoes, oregano, basil, red pepper flakes (if using), and chicken broth.
  7. Return the chicken to the pot.
  8. Bring to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until chicken is cooked through and tender. Internal temperature should reach 165°F (74°C).
  9. Stir in parsley. Serve hot, garnished with parmesan cheese, if desired.