1-First, pat the chicken dry and season it with salt and pepper, even under the skin, for that extra tasty crust. Then, heat 2 tablespoons of extra virgin olive oil in a large pan over medium-high heat. Brown the chicken skin side down first until it’s golden, flip it, and cook the other side for about 8 minutes total before setting it aside. For a similar twist, check out our easy chicken spaghetti recipe for more chicken ideas.

2-Next, in the same pan, cook 1 small yellow onion (chopped), 2 celery ribs (chopped), ½ red bell pepper (chopped), ½ green bell pepper (chopped), 8 ounces of mushrooms (cleaned and sliced), and 3 garlic cloves (minced) over medium heat. Toss them regularly and season with salt, pepper, 1 teaspoon dried oregano, 3 sprigs fresh thyme, 2 tablespoons fresh chopped parsley, and a pinch of red pepper flakes until tender, about 5 to 6 minutes. This step infuses the veggies with rich flavors that form the base of the sauce.

3-After that, add 1 cup of dry red wine and let it cook until it’s reduced by half. Then, stir in the 28-ounce can of crushed tomatoes and simmer for 5 to 10 minutes, stirring now and then. Return the chicken to the pan, nestle it into the sauce, lower the heat to medium-low, cover, and cook for 30 minutes until the chicken is tender and fully cooked.

4-Finally, garnish with fresh parsley before serving. If you prefer the Crock-Pot option, first brown the 6 chicken thighs in 2 tablespoons of extra virgin olive oil, then transfer them to a slow cooker. Add all the chopped veggies, garlic, herbs, spices, wine, and tomatoes on top. Cover and cook on LOW for 8 hours or on HIGH for 4 hours. This method is great for busy days when you want a hands-off approach.