This post is sponsored by Muir Glen and TheFeedfeed.
- 6 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/3 cup flour
- 1/4 cup olive oil
- 1 medium onion, diced
- 2 teaspoons minced garlic
- 2 carrots, thinly sliced
- 1 bell pepper, diced
- 1 pound mushrooms, halved
- 2 (14.5 ounce) cans Muir Glen Diced Tomatoes
- 1 (6 ounce) can Muir Glen Tomato Paste
- 1 teaspoon dried basil
- 11/2 teaspoons dried oregano
- 2 bay leaves
- 1/2 cup water, plus more as needed
- 1 rind parmesan cheese, optional
- 1 can black olives, or capers, optional
- 1/2 cup dry wine
- Pasta, or crusty bread, for serving
Preheat oven to 350ºF.
Wash and pat dry chicken. Sprinkle with salt and pepper. Add flour to plate and dredge both sides of chicken.
Heat oil in large heavy-bottomed cast iron pan or stock pot on high. Add chicken skin-side down. Do not disturb until browned. Flip and repeat on second side, then remove from pan. Cook the chicken in batches if needed, so as not to crowd the pan. Set aside.
Add onion, garlic, carrots, peppers and mushrooms to same pan. Turn heat to low and cook for 5 minutes, stirring occasionally. Add wine to deglaze the pan. Pour in tomato sauce and paste, stirring well to scrape off any browned bits. Add remaining ingredients, stir and adjust seasoning to taste.
Nestle browned chicken into sauce. Spoon a little sauce over top. Bake covered for 45 minutes. Check halfway through, spooning more sauce on top of chicken and uncover if sauce needs to thicken more. Remove bay leaves and parmesan rind, if using. Serve over pasta of choice or with crust bread.