- One 3 1/2 lb chicken, cut into pieces
- 2 tbsp extra virgin olive oil
- 1 cup thinly sliced onions
- 2 garlic cloves, thinly sliced
- Salt and freshly ground pepper
- 1/3 cup white wine
- 2 cups peeled and chopped, firm ripe tomatoes (or canned plum tomatoes in their juice)
- Brown the chicken: Rinse chicken and pat dry. Season the chicken pieces on all sides with salt. Heat olive oil in a large skillet on medium heat.
- Working in batches so that you don’t crowd the pan, place the chicken pieces skin side down in the pan. Cook until nicely browned, about 5 minutes, then turn over and lightly brown the other side.
- Remove chicken to a bowl, set aside. Drain off all but 2 tablespoons of the rendered fat. If you have less than 2 Tbsp of fat in the pan, add more olive oil until you have about that much oil coating the pan.
- Sauté the onions, bell peppers, mushrooms, garlic: Add the sliced onions, bell peppers, and mushrooms to the pan. Increase the heat to medium high.
- Cook until the onions are translucent, and the mushrooms have given up most of their moisture, stirring frequently, about 10 minutes.
- Add the garlic to the pan and cook a minute more.
- Deglaze pan with wine, add tomatoes, spices: Add the wine and scrape up any browned bits at the bottom of the pan. Simmer until the wine is reduced by half. Add the tomatoes.
- Stir in the pepper, thyme, oregano, and about a teaspoon of salt. Test and taste to adjust. Simmer uncovered for another 5 minutes.
- Add chicken back to pan, partially cover, cook until tender: Place the chicken pieces on top of the tomatoes and onions, skin side up. Lower the heat and cover the skillet with the lid slightly ajar.
- Cook the chicken on a low simmer, turning and basting from time to time. Cook until the thighs are tender, about 30 to 40 minutes.