• 1 3 lb chicken , cut into pieces
• 3 tablespoons olive oil
• Salt and freshly ground black pepper
• 4 cloves garlic, sliced
• 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.

Serve over your favorate pasta.