Ingredients: 2 large skinless chicken thighs, bone in

2 large skinless chicken thighs, bone in

½ teaspoon granulated garlic powder

½ teaspoon oregano

½ teaspoon red pepper

½ teaspoon red-pepper flakes
½ teaspoon ground, black pepper
¼ pound (6 – 8 oz.) fresh cremini (baby Portabella) mushrooms, sliced
¼ cup finely minced shallots (a nice, big one)
5 – 6 small cloves garlic, peeled and crushed
½ cup dry white wine – I like to use sauvignon blanc
1, 14½-ounce can whole Italian San Marzano tomatoes, undrained
⅓ cup chicken broth
¼ - ½ pound mixed olives, pitted

2 tablespoons finely chopped Italian or dry parsley

Preparation:

Wash off the chicken pieces under cold, running water. Mix the flour, salt, red & black pepper and garlic powder together. Dredge the chicken pieces in it, shake off the excess (I shake the chicken and flour mixture together in a paper bag). Reserve 1 tablespoon of the flour mixture.

Place skillet back on medium-high heat. Put mushrooms, shallots, garlic and oregano into the pan and stir a minute or two. Deglaze pan with the wine. Whisk the reserved tablespoon of flour into about a tablespoon of the juice of the tomatoes to make a thin paste. Add about 2 - 3 tablespoons more olive oil to the pan, then pour in the tomatoes with juices, chicken broth, olives, the red-pepper flakes the flour-juice mixture and a sprinkling more of salt & pepper. Bring to a boil for a couple of minutes, stirring well. Reduce heat to very low setting and simmer 3½ hours, covered, stirring occasionally. Stir in parsley at the very end.