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.