- Season 6 large Chicken Thighs generously with 1 1/2 teaspoons Salt and 1 teaspoon Black Pepper. In a large skillet or Dutch oven, heat 2 tablespoons Olive Oil over medium-high heat and brown the chicken on both sides. Remove and set aside. 
- In the same pan, add 1 large Onion, 2 medium Bell Peppers 2 medium Carrots, 8 ounces Mushrooms, and 4 cloves Garlic. Cook until softened and fragrant, scraping up any browned bits for extra flavor. 
- Stir in 2 tablespoons Tomato Paste, 28 ounces Crushed Tomatoes  , 1/2 1/2 Dry White Wine  , 1/2 1/2 Chicken Broth, and 1 teaspoon Italian Seasoning. Mix well to combine and bring to a gentle simmer. 
- Return the browned chicken to the pan. Cover and let it simmer on low heat for 30–40 minutes, or until the chicken is tender and cooked through. 
- Stir in fresh 1/4 cup Fresh Basil adjust seasoning with salt and pepper, and garnish with 2 tablespoons Parsley. Serve warm over pasta, rice, or crusty bread for a comforting Italian classic.