This classic Italian chicken is incredibly tender, falling off the bone, and served with a hearty, veggie-filled sauce that adds the perfect touch of comfort.
INGREDIENTS
- 1 small yellow onion
- 1 medium red bell pepper
- 1 medium carrot
- 8 ounces cremini or baby bella mushrooms
- 4 cloves garlic
- 2 sprigs fresh rosemary
- 6 bone-in, skin-on chicken thighs (2 1/2 to 3 pounds total)
- 2 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 1 (28-ounce) can diced tomatoes
- 1/2 cup dry white wine
INSTRUCTIONS
- Thinly slice the yellow onion (about 3/4 cup). Trim and slice the red bell pepper (about 1 heaping cup). Peel and dice the carrot (about 1/2 cup). Slice the mushrooms (about 3 cups). Mince the garlic. Finely chop the rosemary leaves from 2 sprigs (about 3 teaspoons).
- Pat the chicken thighs dry with paper towels. Season them with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Heat a 12-inch cast iron or stainless steel skillet over medium-high heat. Place the chicken skin-side down in the skillet and cook until the skin is crisp and golden brown, about 8 to 10 minutes. Flip and cook the other side until golden brown, 3 to 4 minutes more. Remove the chicken from the skillet (it will not be cooked through).
- Reduce the heat to medium. Add the onion, bell pepper, and carrot to the skillet. Stir occasionally, cooking until the onion softens, about 3 minutes. Add the mushrooms, garlic, rosemary, and 1/2 teaspoon salt. Cook, stirring occasionally, until the mushrooms soften, about 5 minutes.
- Drain the diced tomatoes, reserving the juices for another use. Add 1/2 cup dry white wine to the skillet and simmer until reduced by half, about 2 to 3 minutes. Stir in the tomatoes and remaining 1/2 teaspoon salt, and bring to a simmer.
- Return the chicken to the pan, skin-side up, and nestle it into the tomato mixture. Pour any accumulated juices from the plate into the skillet. Cover and simmer for about 30 minutes, until the chicken is very tender. Garnish with the remaining rosemary.
RECIPE NOTES
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
