Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp (2.5ml) salt
  • 1/4 tsp (1.25ml) black pepper
  • 1 tbsp (8g) all-purpose flour (optional, for thickening sauce)
  • 1 medium yellow onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 8 oz (227g) sliced mushrooms (cremini or white button)
  • 1 red bell pepper, seeded and chopped
  • 1 (28 oz/794g) can crushed tomatoes
  • 1/2 cup (120ml) dry red wine (optional, chicken broth can be substituted)
  • 1 tbsp (15ml) tomato paste
  • 1 tsp (5ml) dried oregano
  • 1/2 tsp (2.5ml) dried basil
  • 1/4 tsp (1.25ml) red pepper flakes (optional, for heat)
  • 1/4 cup (15g) chopped fresh parsley, for garnish

Instructions:

  1. Season chicken with salt and pepper. Dredge in flour, if using.
  2. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in batches, then set aside.
  3. Add onion, garlic, mushrooms, and bell pepper to the skillet. Sauté until softened, about 5-7 minutes.
  4. Stir in tomato paste, oregano, basil, and red pepper flakes (if using). Cook for 1 minute. Add crushed tomatoes and red wine (or chicken broth). Bring to a simmer.
  5. Return chicken to the skillet. Cover and simmer for 20-25 minutes, or until chicken is cooked through and sauce has thickened. Internal temperature should reach 165°F (74°C).
  6. Garnish with fresh parsley. Serve hot.