Ingredients:

  • 3 lbs Bone-in, skin-on chicken thighs (about 6-8 pieces)
  • 1/4 cup All-purpose flour
  • 1 tsp Kosher salt
  • 1/2 tsp black pepper
  • 2 Tbsp Olive oil (for searing)
  • 1 large yellow onion, roughly chopped
  • 2 bell peppers (one red, one yellow), roughly chopped
  • 8 oz Cremini mushrooms, halved or quartered
  • 4 cloves garlic, minced
  • 1 (28-oz) can crushed tomatoes
  • 1 cup Chicken stock (low sodium preferred)
  • 1/2 cup dry red wine (or substitute with more stock)
  • 1 Tbsp Dried Italian seasoning blend
  • 1 tsp Dried oregano
  • 1/2 tsp Red pepper flakes
  • 2 Bay leaves
  • 1 Tbsp Fresh rosemary, chopped
  • 1 Tbsp Balsamic vinegar
  • 1/4 cup Fresh parsley, roughly chopped (for garnish)

Instructions:

  1. Pat chicken thighs very dry with paper towels. In a shallow dish, mix the flour, salt, and pepper. Dredge the chicken pieces lightly in the seasoned flour, shaking off any excess.
  2. Heat olive oil in a large skillet over medium-high heat. Sear chicken skin-side down until deeply golden brown (about 4-5 minutes per side). Remove chicken and set aside.
  3. In the same skillet, sauté the onions and peppers for about 5 minutes until slightly softened. Add the minced garlic and cook for 1 minute until fragrant.
  4. Place the seared chicken pieces into the bottom of the slow cooker insert. Scatter the sautéed vegetables and raw mushrooms over and around the chicken.
  5. Whisk together the crushed tomatoes, chicken stock, red wine (if using), Italian seasoning, oregano, red pepper flakes, rosemary, and bay leaves in a bowl. Pour this mixture evenly over the chicken and vegetables.
  6. Cover the slow cooker. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the chicken is fork-tender.
  7. Remove the bay leaves. Stir in the balsamic vinegar. Taste the sauce and adjust seasoning if necessary. If the sauce is too thin, cook uncovered on High for the last 30 minutes.
  8. Garnish generously with fresh parsley before serving over polenta or pasta.