Pat chicken thighs completely dry with paper towels. Heat 2 tablespoon olive oil in a large Dutch oven or deep skillet over medium heat for 2 minutes. Add chicken skin-side down and cook undisturbed for 5-7 minutes until skin releases easily and turns golden brown. Flip and cook 3 more minutes. Remove chicken to a plate.
4-6 chicken thighs, 2 tbsp olive oil
Add sliced onion and bell peppers to the same pan with the chicken fat. Cook 5-6 minutes, stirring occasionally, until the onion softens and edges brown slightly. Add minced garlic and cook 1 minute until fragrant but not browned.
2 bell peppers, 1 onion, 4 cloves garlic
Pour in ½ cup red wine and scrape the bottom of the pan with a wooden spoon to release stuck brown bits. Simmer 3 minutes until wine reduces by half. Add crushed tomatoes, dried oregano, dried basil, salt, and black pepper. Stir to combine.
28 oz crushed tomatoes, 2 tsp dried oregano, 1 tsp dried basil, 0.5 cup dry red wine, 0.5 tsp salt, 0.5 tsp black pepper
Nestle seared chicken thighs into the sauce skin-side up. Add mushrooms if using. Bring to a gentle simmer over medium-low heat. Cook uncovered for 35-40 minutes, stirring the sauce every 10 minutes, until the chicken reaches 165°F internal temperature and the sauce thickens enough to coat the back of a spoon.
4-6 chicken thighs, 8 oz mushrooms
Stir in capers or olives if using. Taste the sauce and adjust salt if needed. Remove from heat, cover, and let rest for 5 minutes before serving so the chicken reabsorbs the juices.
2 tbsp capers or olives
