3 pounds bone-in, skin-on chicken thighs (about 8 pieces)

1 tablespoon olive oil

Salt and black pepper, to taste

1 large onion, finely chopped

8 ounces fresh mushrooms, sliced

3 cloves garlic, minced

½ teaspoon crushed red pepper flakes (optional)

2 tablespoons all-purpose flour

1 cup dry white wine or chicken broth

1 (14.5-ounce) can diced tomatoes, not drained

2 tablespoons tomato paste

2–3 bay leaves

1 small Parmesan rind

1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme

1 teaspoon dried oregano

1 large red bell pepper, seeded and chopped

Fresh parsley, chopped (for garnish)

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Brown the Chicken
Season chicken with salt and pepper. Heat olive oil in a large Dutch oven or deep skillet over medium heat. Add chicken skin-side down, browning until crisp and golden. Turn and cook briefly on the other side. Remove chicken and set aside, reserving 1 tablespoon of drippings in the pan.
Sauté Vegetables
Add onion and mushrooms to the pan. Cook until softened and lightly browned. Stir in garlic and crushed red pepper flakes, cooking 30 seconds until fragrant. Sprinkle in flour and stir for 1 minute.
Deglaze and Build Sauce
Pour in wine or chicken broth, scraping browned bits from the pan. Add diced tomatoes, tomato paste, bay leaves, Parmesan rind, thyme, oregano, and chopped bell pepper. Stir to combine.
Simmer Chicken
Remove chicken skin, return chicken pieces to the pan, nestling them into the sauce. Bring to a gentle boil, reduce heat to low, cover, and simmer 40–45 minutes, turning chicken halfway through.
Finish and Serve
Discard bay leaves and Parmesan rind. Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley and serve over pasta, polenta, or with crusty bread.

Parmesan Rind: Adds a rich depth to the sauce; optional but highly recommended.
Thickening Sauce: For a thicker sauce, uncover the pan during the last 10 minutes of cooking.
Chicken Options: Bone-in, skin-on thighs are ideal for flavor and tenderness. Chicken breasts can be used but require careful monitoring.
Make-Ahead: This dish can be prepared a day in advance. Flavors deepen overnight.
Storage: Refrigerate leftovers in an airtight container up to 4 days. Freeze up to 3 months. Thaw overnight in the fridge before reheating.
Serving Variations: Serve over spaghetti, creamy polenta, mashed potatoes, or vegetable-based alternatives like zucchini noodles or cauliflower mash.