· 6 bone-in, skin-on chicken thighs, skin removed· Kosher salt and freshly ground black pepper· 1/2 cup all-purpose flour· 2 tablespoons olive oil· 1 small onion, finely chopped· 1/2 pound sliced cremini mushrooms· 4 cloves garlic, minced· 1 red bell pepper, thinly sliced· 1/2 cup dry white wine· 1 teaspoon finely chopped fresh oregano· 1 teaspoon finely chopped fresh rosemary· One 28-ounce can whole tomatoes, cut up with kitchen shears· 3/4 cup halved black olives· 2 tablespoons drained capers· 1/4 cup torn fresh basil leaves
Step 1Sprinkle the chicken thighs with salt and pepper, then toss them in a bowl with the flour to lightly coat.Step 2Heat the olive oil in a large, wide pot over medium-high heat until shimmering. Add the thighs and cook, turning once, until golden brown on both sides, about 3 minutes per side. Remove the thighs to a plate.Step 3Add the onion and mushrooms to the pot and cook, stirring, until the onion is softened and the mushrooms are lightly golden, about 5 minutes. Add the garlic and bell peppers and cook, stirring, until the peppers are just starting to soften, about 1 minute. Add the wine and bring to a boil, then cook, scraping up any brown bits, until reduced by about half. Add the oregano and rosemary. Add the tomatoes and their juice and bring to a simmer. Add the olives and capers. Return the chicken to the pot, nestling in the sauce. Reduce the heat to keep the sauce at a gentle simmer and cook until the chicken is cooked through, about 25 minutes.Step 4Sprinkle with the basil. Serve immediately.