To taste Kosher Salt
To taste Ground Black Pepper
1-½ Pounds Bone-in chicken thighs and legs, seasoned
2 Tablespoons Olive Oil
1 Tablespoon Butter
1 Cup Sliced onion (About ½ medium onion, sliced)
1-½ Cups Cremini mushrooms, sliced (About 6 ounces)
1 Cup Sliced bell pepper, any color (About ½ large pepper)
1 clove Garlic, minced
½ teaspoon Crushed red pepper flakes (Optional)
½ Cup White Wine
1 15-ounce can Crushed tomatoes
½ Cup Fresh Basil, chopped and divided
¼ Cup Fresh flat-leaf parsley, chopped and divided
1 Tablespoon Chopped Fresh Thyme, divided (Or 1 teaspoon dried thyme)
¼ Cup Grated Parmesan Cheese (Optional), for garnish
Preheat oven to 375°F (190°C).
Season chicken with salt and ground black pepper.
Heat the olive oil and butter in a large, oven-safe skillet over medium-high heat.
Add the chicken to the pan and cook for about 3 to 5 minutes per side, or until golden brown. Remove the chicken from the pan and set aside. (The chicken will not be cooked-through at this point.)
Add the sliced onion, cremini mushrooms and bell pepper to the pan. Season with salt and pepper, and sautè the vegetables for about 3 to 4 minutes, or until they start to soften. Add the minced garlic and crushed red pepper flakes, if using. Cook, stirring constantly, for about 1 minute, until fragrant. Add the white wine and bring to boil.
Add the crushed tomatoes, ¼ cup of the basil, 2 tablespoons of the parsley, and ½ of the chopped thyme. Stir everything until combined and place the chicken back in the skillet. Coat the chicken with the sauce and bring the mixture to a simmer. Transfer the skillet to your preheated oven and bake for about 10 to 15 minutes, until the chicken is cooked-through.
Top with the remaining herbs and grated Parmesan cheese, if using. Serve warm.
Source : allrecipes.com