What You'll Need:
- 2 pounds of cleaned chicken thighs, skin on and bone in
- 2 tablespoons of olive oil
- 2 tablespoons of salt
- 1 tablespoon of pepper
- 1 cup of white wine
- 2 cups of chicken stock
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped bell peppers
- 1 12 ounce can of chopped tomatoes
- 2 tablespoons of garlic
- 1 bay leaf
- 1 tablespoon of a good non-salted Italian seasoning
- 1 tablespoon of chopped parsley
- 2 tablespoons of butter
Heat olive oil in a pan. When got season chicken with salt and pepper and sear on both sides until golden brown.
Remove chicken and sauté onions, celery, onions, and bell pepper until fragrant. Add garlic and sauté for a few minutes more.
Deglaze by adding white wine and scraping the bits from the bottom of the pan. Add chicken stock, canned tomatoes, bay leaf, and Italian seasoning. Bring to a boil, then reduce heat.
Add chicken back to pan and cook until the chicken is cooked through.
To finish the sauce, remove chicken from the sauce and increase the heat. Allow sauce to reduce and thicken. Finish by adding butter and chopped parsley. Reseason the sauce with salt and pepper if necessary. Add chicken back to the pan.
Serve over mashed potatoes or rice and enjoy.