1 lb cremini or white button mushrooms , quartered
1 large onion , chopped
1 red pepper, chopped
1 yellow pepper, chopped
1/2 tsp crushed red pepper flakes
1/2 cup wine ( whatever you are drinking , red or wine)
1 cup chicken stock
1 15 oz can of crushed San Marzano tomatoes
3 sprigs fresh thyme
3 tablespoons chopped basil
2 tablespoons chopped parsley
Heat olive in a heavy dutch oven over medium high heat . Season chicken with salt and pepper on both sides and place skin side down in pan. Brown on both sides and remove chicken to a plate.
Add the onion , mushrooms an peppers to the pan ( add more olive oil if needed) and cook until soft. Add garlic and red pepper flakes and cook for a minute or two. Add wine and cook until reduced by half. Add chicken stock , tomatoes, thyme and salt and pepper and bring to a simmer. Return the chicken to the pan , cover and let simmer until chicken is tender , about 30 minutes.
Uncover pan and increase heat to medium and let cook until sauce thickens , 5-20 minutes. Stir in chopped basil and parsley. Let rest uncovered for at least 10 minutes.