1. Season chicken generously with salt and pepper on all sides.
2. In a large pan or stock pot (with a lid), heat 2 tbsp extra virgin olive oil over medium-high heat. Add the chicken, skin side down first. Cook until golden brown, then turn the chicken and continue the process to brown on all sides. Remove the chicken and set aside on a plate.
3. In the same pan, add the onions, peppers, mushrooms, and a couple pinches of salt. Cook over medium-high heat, stirring regularly until the vegetables begin to caramelize and become tender. Stir in the fresh garlic, then add Italian seasoning and red pepper flakes, stir.
4. Add the wine to the pan and cook for a few minutes until the wine has reduced by about half.  Now add the tomato paste and stewed tomatoes, stirring to combine. While stirring, add the chicken stock a cup at a time to bring the consistency to a thick soup. Stir in the bay leaves, another teaspoon of the all-purpose seasoning, and cook 5 to 10 minutes over medium heat, stirring occasionally.
5. Now add the chicken pieces back to the pan. Reduce the heat to medium-low; cover, and allow the chicken to cook for 30 minutes or until cooked through. (chicken should be tender, moist, and at least 165°F.)
6. Remove bay leaves before serving, garnish with fresh basil, and enjoy!

Chef’s Recommendations

• Feel free to use any type of pepper you desire. Some people aren’t a fan of green peppers, so he recommends adding another sweet pepper instead.
• Adjust seasonings to taste. Everyone has a different palette.  Adjust as needed to suit your taste buds.
• This recipe is also great with Springer Mountain Farms Chicken thighs.
• Serve this over pasta, rice, or even potatoes, or serve with a fresh garden salad to help round out the meal.