Ingredients:

  • 1.4 kg (3 lbs) bone in, skin on chicken thighs
  • 5g (1 tsp) Kosher salt
  • 2g (1/2 tsp) cracked black pepper
  • 30ml (2 tbsp) extra virgin olive oil
  • 225g (8 oz) cremini mushrooms, sliced
  • 2 large bell peppers (1 red, 1 yellow), sliced into strips
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 800g (28 oz) crushed tomatoes
  • 30g (2 tbsp) tomato paste
  • 120ml (1/2 cup) dry red wine (Chianti or Cabernet)
  • 15ml (1 tbsp) balsamic vinegar
  • 1 tsp dried oregano
  • 1 sprig fresh rosemary
  • 1/4 tsp red pepper flakes

Instructions:

  1. Season the meat. Pat the 1.4 kg of chicken thighs completely dry with paper towels. Sprinkle both sides generously with the salt and pepper.
  2. Sear the chicken. Heat the 30ml of olive oil in a skillet over medium high heat. Place chicken skin side down and cook for 5-6 minutes until the skin is golden and shatters when touched. Flip and sear the other side for 2 mins.
  3. Sauté the aromatics. Remove the chicken and set aside. In the same pan, toss in the onion and mushrooms. Cook for 4 mins until the onions are translucent and fragrant.
  4. Deglaze the pan. Pour the 120ml of red wine into the hot skillet, scraping up all those brown bits (the fond) from the bottom.
  5. Mix the sauce base. In the slow cooker insert, combine the crushed tomatoes, tomato paste, minced garlic, balsamic vinegar, oregano, and red pepper flakes. Stir until the paste is fully integrated.
  6. Layer the vegetables. Fold the sliced bell peppers into the tomato mixture. Make sure they are submerged so they soften properly.
  7. Arrange the chicken. Place the seared thighs on top of the vegetable and sauce layer. Push them down slightly, but it is fine if the tops are exposed. Tuck the rosemary sprig into the center.
  8. The slow simmer. Cover and cook on LOW for 6 hours. Avoid opening the lid as this drops the temperature significantly.
  9. The final touch. Once the timer is up, remove the rosemary sprig. Taste the sauce; you might want an extra pinch of salt or a splash more balsamic to make the flavors pop.
  10. Rest and serve. Let the chicken sit in the warm sauce for 5-10 minutes before serving. This allows the juices to redistribute so the meat stays succulent.