Ingredients (Serves 4–6)
1 whole chicken, cut into pieces (or use chicken thighs)
½ cup all-purpose flour (for dredging)
2 tbsp olive oil
1 large onion, chopped
3 garlic cloves, minced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 cup mushrooms, sliced (optional)
1 can (28 oz) crushed tomatoes
1 tsp dried oregano
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 bay leaves
½ cup pitted olives (optional)
Salt & pepper, to taste
Fresh parsley, chopped (for garnish)
Directions
Prepare the Chicken:
Season chicken with salt and pepper, then lightly dredge in flour. Shake off excess.
Brown the Chicken:
Heat olive oil in a large Dutch oven over medium-high heat. Brown chicken on all sides, about 5–7 minutes per side. Remove and set aside.
Sauté the Vegetables:
In the same pot, cook onions and garlic until softened. Add bell peppers and mushrooms (if using); cook 5 minutes more.
Deglaze & Build Sauce:
Add a splash of broth or tomato juice, scraping up the browned bits. Stir in crushed tomatoes, oregano, rosemary, thyme, and bay leaves.
Simmer:
Return chicken to the pot. Cover and simmer over low heat for about 1 hour, until tender. Add olives in the last 10 minutes.
Finish & Serve:
Remove herb sprigs and bay leaves. Garnish with fresh parsley. Serve hot with pasta or crusty bread.
