Ingredients
- 6 bone-in, skin on chicken thighs
- Salt and pepper to taste
- 3 tbsp. olive oil
- 1 red bell pepper, diced
- 1 small onion, sliced
- 2 carrots, diced
- 8 oz. sliced mushrooms
- 1 tbsp. garlic, minced
- ½ c. dry red wine (optional sub chicken broth if you prefer)
- 28 oz. can diced tomatoes
- 8 oz. can tomato sauce
- 1 tbsp. tomato paste
- 1 bay leaf
- 2 tsp. fresh rosemary minced
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- ½ tsp. red pepper flake
- 3 tbsp. capers
- 1 lb. pasta for serving
- Parmesan cheese for garnish
Directions
Season the chicken with salt and pepper on both sides. Add the oil to a skillet over medium-high heat. Cook the chicken skin side down about 5 minutes or until browned. Turn it over and cook an additional 2-3 minutes. Remove it from the pan and set aside.
In the same skillet, add a little more oil. Add the onions, peppers, mushrooms, carrots and garlic. Cook for about 7-8 minutes. Add the bay leaf, rosemary, oregano, thyme, capers and red pepper flake. Cook for 1 minute. Add the red wine and let it reduce until it’s almost all evaporated. Add the diced tomato, tomato sauce, and tomato paste and bring to a simmer.
Add the chicken thighs back to the pan skin side up and simmer covered for 40 minutes. Remove the lid and let it simmer 10 more minutes to thicken a little.
As it simmers, cook the pasta to package directions. Taste the sauce and season as necessary. Serve over pasta with a chicken thigh per serving. Garnish with parmesan cheese and maybe a little parsley. Enjoy!
