Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 1 large red bell pepper, sliced into strips
  • 8 oz cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 cup chicken broth
  • 28 oz crushed tomatoes
  • 1 tsp dried oregano
  • ½ tsp red pepper flakes
  • ¼ cup fresh parsley, chopped
  • 1 tbsp unsalted butter
  • fresh basil leaves

Instructions:

  1. Pat the 2 lbs bone-in, skin-on chicken thighs completely dry with paper towels and season with 1 tsp kosher salt and ½ tsp cracked black pepper.
  2. Heat 2 tbsp extra virgin olive oil in a Dutch oven over medium-high heat until shimmering.
  3. Place chicken skin-side down and sear for 5–7 minutes per side without moving them, until the skin is a rich brown-brown and releases easily from the pan.
  4. Remove chicken to a plate; pour off all but 2 tbsp of the rendered fat, leaving the brown bits intact.
  5. Lower heat to medium. Add 1 diced yellow onion and 1 sliced red bell pepper, sautéing for 5 minutes until softened.
  6. Stir in 8 oz sliced cremini mushrooms and cook for 4 minutes until they release their moisture and brown.
  7. Add 4 minced garlic cloves and 2 tbsp tomato paste; stir constantly for 1–2 minutes until the paste turns a darker brick-red.
  8. Pour in 1 cup chicken broth, scraping the bottom of the pan with a wooden spoon to deglaze.
  9. Stir in 28 oz crushed tomatoes, 1 tsp dried oregano, and ½ tsp red pepper flakes.
  10. Nestle the seared chicken back into the sauce, ensuring the skin remains partially above the liquid.
  11. Cover with a tight lid and simmer on low for 30–35 minutes (or place in a 160°C oven for 45 minutes).
  12. Remove the lid and increase heat to medium-low; simmer uncovered for 10–15 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
  13. Stir in 1 tbsp unsalted butter and ¼ cup chopped fresh parsley.
  14. Verify the chicken is ready when the internal temperature reaches 165°F (74°C). Garnish with fresh basil leaves before serving.