Ingredients:
8 chicken thighs
1 cup flour
Kosher salt and black pepper
½ cup olive oil
1 cup Spanish onion, minced
1 cup red bell pepper, seeded, minced
1 shallot, minced
½ cup dry white wine
1 cup of your favorite tomato sauce
1 tablespoon minced garlic
1½ teaspoons crushed red pepper flakes
2 tablespoons chopped flat-leaf parsley leaves
1½ teaspoons dried oregano
4 whole pepperoncini from a jar, drained of brine
Directions:
Preheat the oven to 350 degrees Fahrenheit.
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Heat the oil in a wide, deep, heavy-bottomed braising pan, or skillet, over medium-high heat. Season the chicken thighs with salt and pepper and dredge them in the flour, shaking off any excess. Add the thighs to the pan, skin-side down, and cook until golden, about 5 minutes. Turn the thighs over and cook until golden on the other side, about 5 minutes. Transfer the thighs to a large plate, and set aside.
Pour out all but 2 tablespoons of fat from the skillet. Add the onions, peppers, and shallot, and cook, stirring, until softened but not browned, 3 to 4 minutes. Add the wine and cook until the liquid has been reduced by half, about 2 minutes. Add the tomato sauce and cook for 3 to 4 minutes. Add the garlic, pepper flakes, parsley, and oregano, and cook, stirring for 5 minutes.
Return the chicken to the pan, skin-side up, and spoon the sauce over it. Add the pepperoncini, and season with salt and black pepper. Cover the pan, transfer it to the oven at 375°F and braise until the chicken is cooked through, 35 to 40 minutes, check the chicken thighs halfway through cooking. If the liquid is not at least ½ way up the thighs, add about ½ cup of water or chicken stock to the pan.