Italian Chicken Comfort Dish (Print Version)

# Ingredients:

→ Main Ingredients

01 - 6 chicken thighs, bone-in with skin, trimmed of extra fat

02 - Salt and freshly cracked black pepper, season to your liking

03 - Olive oil (extra virgin preferred)

→ Vegetables & Aromatics

04 - 3 minced garlic cloves

05 - 1 small yellow onion, diced finely

06 - 2 ribs of celery, roughly chopped

07 - 1 bell pepper (split between red and green), chopped

08 - 8 ounces of mushrooms (white or cremini), sliced cleanly

→ Herbs & Seasonings

09 - A pinch of red pepper flakes

10 - 1 teaspoon of dried oregano

11 - 3 sprigs of fresh thyme

12 - About 2 tablespoons of chopped fresh parsley, plus extra for topping

→ Sauce

13 - 1 can of crushed tomatoes (28 ounces)

14 - 1 cup of red wine

# Instructions:

01 - Make sure the chicken thighs are completely dry, then sprinkle a good amount of salt and pepper all over, even under the skin.

02 - Warm up 2 tablespoons of olive oil in a deep skillet or pan on medium-high heat. Lay the chicken skin-side facing the pan and let it cook until you get a golden crust, about 4 minutes per side. Set them aside on a plate as you go.

03 - Toss the onion, celery, bell peppers, mushrooms, and garlic into the pan. Sprinkle some salt, pepper, oregano, thyme, parsley, and a dash of red pepper flakes. Stir and let them soften for about 5-6 minutes.

04 - Add red wine to the cooked veggies and let it bubble until you see it has reduced by half. Stir in the crushed tomatoes and leave it over medium heat for 5-10 minutes, mixing now and then.

05 - Add the chicken back into the pan, lower the temperature to medium-low, pop the lid on, and let everything cook for 30 minutes or until the chicken is fully done. Top it off with a little extra parsley before you serve.

# Notes:

01 - For slow cooking, brown the chicken first, then throw all the ingredients into your slow cooker. Cook on LOW for about 8 hours or HIGH for 4 hours.

02 - Leftover portions can stay fresh in the fridge (airtight container) for up to 4 days, or freeze them for up to 3 months.

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