Ingredients:

  • 4 bone-in, skin-on chicken thighs (approximately 1.5 lbs / 680 g)
  • Salt and freshly ground black pepper (to taste)
  • 2 tablespoons olive oil (30 mL)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper (red or yellow), sliced
  • 1 cup (240 mL) mushrooms, sliced
  • 1 can (14 oz / 400 g) crushed tomatoes
  • 1 cup (240 mL) chicken broth
  • 1 teaspoon dried oregano (5 g)
  • 1 teaspoon dried basil (5 g)
  • 1 bay leaf
  • Fresh basil leaves (for garnish)
  • Red pepper flakes (for heat, to taste)

Instructions:

  1. Season chicken thighs with salt and pepper.
  2. Heat olive oil in skillet over medium-high heat. Add chicken skin-side down; brown for about 5-7 minutes per side. Remove and set aside.
  3. In the same skillet, add onions and garlic; sauté until softened (about 3 minutes). Add bell peppers and mushrooms; cook for another 5 minutes.
  4. Stir in crushed tomatoes, chicken broth, oregano, basil, and bay leaf.
  5. Return chicken to the skillet; cover and simmer for 30-40 minutes until chicken is cooked through (165°F / 75°C).
  6. Remove bay leaf, garnish with fresh basil, and serve.