- 2 Tbsp butter*
- 1 Tbsp olive oil
- 1/2c flour
- 1 tsp salt
- 1 tsp black pepper
- 7–8 whole chicken thighs (for me this was around 3lbs of bone-in, skin-on chicken thighs)
- 2 green bell peppers, sliced
- 2 red bell peppers, sliced
- 1 sweet onion, halved and sliced
- 8oz mushrooms, sliced
- 5 cloves garlic, minced
- 3/4 tsp oregano
- 1/4 tsp rosemary
- 1/4–1/2 tsp red pepper flakes
- 1/2tsp salt and pepper, plus more to taste
- 1 (28oz) can diced tomatoes and their juices
- 1/2c water or chicken broth
- Optional for garnish: fresh parsley and parmesan cheese
- In a large Dutch oven or oven-safe pot, melt butter and olive oil over medium-high heat. Combine flour, 1tsp salt, and 1tsp pepper in a shallow bowl. Working in batches, dredge the chicken thighs in flour mixture (pat each side into the flour to coat) and brown both sides in the Dutch oven. Don’t worry about cooking the chicken through, we’re just browning the chicken. Set browned chicken aside on a plate and drain all but 1 Tbsp liquid from the pot.
- Add bell peppers, onion, mushrooms, and garlic to the pot and cook 1 minute, stirring to scrape up any browned bits from the bottom. Add oregano, rosemary, red pepper flakes, and 1/2tsp salt and pepper. Stir in tomatoes, their juices, and the water or chicken broth. Stir to combine.
- Nestle chicken pieces into the sauce skin-side up, but try not to completely submerge them. Cover pot with lid and transfer to the oven.
- Bake at 350 degrees for 45 minutes. Increase the temperature to 400 degrees and remove lid. Bake 10 minutes at 400 degrees.
- Serve with your favorite noodles (I used about 8oz of egg noodles) and garnish with parsley and parmesan. Chicken can be left whole or skin can be removed and the chicken shredded.
*For a dairy free version: use all olive oil in place of the butter.