Ingredients
Scale
- 1 tablespoon extra virigin olive oil
- 4 chicken thighs (bone in and skin on)
- 1 medium onion (diced)
- 4 cloves garlic (minced)
- ¼ cup red wine
- ¼ cup chicken broth
- 1 14.5 ounce can garlic fire roasted tomatoes
- 1 cup crushed tomatoes
- 1 teaspoon Italian seasoning
- ¼–1/2 teaspoon crushed red pepper flakes
- 1 tablespoon capers
- ½ cup olives (pitted and sliced)
- 1–2 tablespoons tomato paste (if needed)
- salt and pepper to taste
- parsley or basil for serving (if desired)
- parmesan cheese for serving (if desired)
Instructions
- Add oil to a large pot or dutch oven.
- Heat over high heat and add in chicken thighs. Sprinkle with salt and pepper.
- Brown the chicken on both sides (about 2-3 minutes on each side). Remove the chicken from the pan and set aside.
- Add in the onion to the same pot and cook until tender, 3-4 minutes.
- Add in garlic and cook for 1 minute.
- Stir in wine and deglaze the pan. Scrap the browned bits off the bottom.
- Stir in chicken broth, fire roasted tomatoes, crushed tomatoes, Italian seasoning, red pepper flakes, capers and olives.
- Cover and simmer for 15-20 minutes or until the chicken is fully cooked. (Or use either method below)
- Season with salt and pepper to taste.
- If you want a thicker sauce add in 1-2 tablespoons tomato paste or as needed.
- For Slow Cooker Method
- Cook for 4-6 hours on low.
- For Baking Method
- Cover and roast in a 400 degree oven for 15 minutes or until cooked.
- Category: Main