• Begin by seasoning the chicken thighs evenly with salt and pepper.

For Chicken Preparation:

• In a large deep skillet, heat one tablespoon of olive oil over medium-high heat. Add the seasoned chicken and cook until golden brown on both sides, about 3-4 minutes. Once done, remove and place the chicken in a bowl.
• Add another tablespoon of olive oil to the skillet. Include the sliced mushrooms, lightly salting and peppering them, and sauté for about 5 minutes until browned. Transfer the mushrooms to the bowl with the chicken.

For the Sauce:

• Add the remaining tablespoon of olive oil to the same skillet, then add the sliced onion and red bell pepper, seasoning with a bit of salt and pepper. Sauté for 5-7 minutes until softened and slightly browned.
• Create a well in the center of the pan and add the tomato paste, cooking it for around a minute before combining it with the onions and peppers.
• Stir in minced garlic, oregano, red pepper flakes, and rosemary, then pour in the red wine. Use this to deglaze the pan, scraping any browned bits off the bottom, and allow it to reduce by half.
• Add the diced tomatoes and chicken broth to the mixture and bring everything to a gentle simmer.
• Position the chicken and mushrooms back into the sauce, including any liquids accumulated in the bowl, and top with fresh parsley.
• Cover the skillet and let it cook for about 12 minutes, or until the chicken reaches an internal temperature of 165°F.
• This dish is delightful when served over pasta or alongside a fresh loaf of bread. Enjoy each bite!