Chicken cacciatore

Pat the chicken thighs dry with paper towel and season both sides with salt and pepper.

Put two tablespoons of olive oil in a cold deep pan and lay the thighs in skin side down.

Set over medium-high heat and cook undisturbed about 10 minutes until the skin releases crisp and golden.

Meanwhile dice the onion, smash, peel and mince the garlic, and peel, slice and dice the carrot into similar pieces; chop the bell peppers.

Turn the chicken gently and brown the other side about five to six minutes; set aside on a plate.

In the rendered fat, cook the onion with half a teaspoon of salt, then the carrots and bell peppers until crisp-tender, six to eight minutes.

Add the garlic and the sliced mushrooms and cook about five minutes until they shrink and change color.

Stir in the tomato paste, chopped thyme and oregano and keep stirring about three minutes.

Deglaze with the white wine and add a pinch or two of red pepper flakes; when the wine has evaporated add another half teaspoon of salt.

Stir in the diced tomatoes with some of their juice poured off, reduce to medium-low and nestle the chicken back in.

Partially cover and cook about 25 minutes, until the deepest part of the chicken reads 165F.

Off the heat, garnish with parsley; serve with rice, pasta or vegetables.