Season the Chicken: Start by seasoning the chicken thighs generously with salt and pepper on both sides.
Sear the Chicken: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Place the chicken thighs skin-side down and cook for about 5-7 minutes on each side until golden and crispy. Remove the chicken from the skillet and set aside.
Sauté the Vegetables: In the same skillet, add the chopped onion, red bell pepper, and green bell pepper. Sauté for 5 minutes or until softened. Add the minced garlic and cook for another minute until fragrant.
Make the Sauce: Pour in the diced tomatoes (with their juices), chicken broth, and tomato paste. Add the dried oregano, dried basil, and red pepper flakes (if using). Stir everything to combine.
Simmer with Chicken: Nestle the browned chicken thighs back into the skillet, ensuring they’re covered in the sauce. Bring the mixture to a gentle simmer.
Cook Low and Slow: Cover the skillet, reduce the heat to low, and let the chicken simmer for 30-35 minutes. Check occasionally to ensure the chicken is cooked through and tender.
Taste and Adjust: Taste the sauce and adjust the seasoning with more salt and pepper if needed.
Serve and Garnish: Serve hot, garnished with fresh basil leaves and parsley. Enjoy with crusty bread, over pasta, or alongside creamy polenta for a complete meal.
