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Ingredients

• 6   skinless, bone-in chicken thighs (about 2-1/4 pounds), large pieces of fat trimmed
•   Kosher salt and freshly ground black pepper
• 1/4 cup  extra-virgin olive oil
• 1 large  red onion, finely diced
• 1/2   red bell pepper, cored, seeded, and diced
• 2 cloves  garlic, smashed
• 1/3 cup  dry red wine (like Chianti)
• 1   can (28 ounces) whole peeled tomatoes
• 2 sprigs  fresh thyme, plus 1 teaspoon chopped
• 2 small  sprigs fresh rosemary
•   Pinch crushed red chile flakes
• 1 medium  zucchini, quartered lengthwise and sliced into 1/4-inch pieces
• 1/2 pound  white mushrooms, cleaned and thinly sliced
• 1/3 cup  pitted mixed green and black olives, quartered
• 3 tablespoons  chopped fresh flat-leaf parsley; more for garnish

Description

Canned Tomatoes Give This Stew A Chunky, Full Texture, So I Don't Puree The Vegetables As I Do In The Other Stews. Serve The Stew Over White Rice, If You Like.

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