First Step: Prepare Ingredients Chop onion, celery, bell peppers, and mushrooms into even pieces to ensure uniform cooking. Mince garlic and pick your herbs (parsley, thyme). Pat the bone-in, skin-on chicken thighs dry thoroughly, then season generously with kosher salt and black pepper, including under the skin for maximum flavor penetration.

Second Step: Brown the Chicken Heat olive oil in a large heavy skillet or braiser over medium-high heat. Place chicken thighs skin side down in the hot oil, cooking until golden and crisp about 6 minutes. Flip and brown the other side for an additional 3 minutes. Once browned, remove and set aside to prevent overcooking.

Third Step: Sauté Vegetables In the same pan with the rendered oils, add chopped onions, celery, bell peppers, and mushrooms. Season lightly with salt, black pepper, oregano, and thyme. Sauté over medium heat until the vegetables soften and become fragrant, about 5 to 7 minutes.

Fourth Step: Add Aromatics and Deglaze Stir in minced garlic and optional anchovies, mashing anchovies into the vegetables to release their flavor. Cook for 1 to 2 minutes. Pour in the dry red wine to deglaze the pan, scraping browned bits from the bottom. Let the wine reduce by half to concentrate flavor.

Fifth Step: Build the Sauce and Simmer Stir in crushed tomatoes, bay leaves, rosemary if using, and Kalamata olives if desired. Bring the sauce up to a simmer, then return the chicken pieces skin side up into the pan. Cover the skillet, reduce heat to medium-low, and let cook gently for 30 minutes until the chicken is tender and juicy. Remove the lid and simmer uncovered for another 10 minutes to thicken the sauce to your liking.

Final Step: Garnish and Serve Remove bay leaves, adjust salt and pepper seasoning, and finish with fresh chopped parsley. Serve hot over mashed potatoes, polenta, pasta, or alongside crusty bread to soak up the flavorful sauce. For dietary modifications, substitute protein and cooking times accordingly.