Ingredients
Method
- Season chicken pieces on both sides with salt and pepper. Heat 2 tablespoons olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
- Brown chicken pieces in batches, about 4-5 minutes per side, until golden brown. Don't overcrowd the pan. Transfer browned chicken to a plate and set aside.
- Add remaining tablespoon of olive oil to the same pot. Add diced onion and cook for 3-4 minutes until softened.
- Add bell pepper strips and cook for another 5 minutes, stirring occasionally, until peppers begin to soften.
- Add minced garlic and cook for 30 seconds until fragrant.
- If using wine, add it now and let it simmer for 2 minutes to cook off some alcohol.
- Add crushed tomatoes, diced fresh tomatoes, chicken broth, oregano, thyme, and bay leaf. Stir to combine.
- Return chicken pieces to the pot, nestling them into the sauce. Bring to a simmer.
- Reduce heat to low, cover partially, and simmer for 45-50 minutes, turning chicken pieces once halfway through.
- Remove bay leaf and stir in fresh basil and parsley. Taste and adjust seasoning with salt and pepper as needed.
- Let rest for 5 minutes before serving to allow sauce to thicken slightly.
Notes
This dish tastes even better the next day. Store leftovers in the refrigerator for up to 3 days. You can substitute bone-in chicken breasts if preferred, but dark meat stays more tender during the long cooking time. For a thicker sauce, simmer uncovered during the last 10 minutes of cooking.