In a small bowl, combine 3 tsp table salt with 1 tsp black pepper. Sprinkle a layer of this salt/pepper mixture evenly over front and back sides of chicken thighs. Place flour in a pan, and dredge chicken pieces to coat lightly on both sides.
In a large heavy pot, heat 3 TB olive oil over medium high. Once oil is sufficiently hot, place a few pieces of chicken in the pan, taking care not to crowd, and saute until both sides are browned; about 5 min per side. Repeat 1-2 more times for remaining chicken. Add more oil as needed in between batches.
Transfer chicken to a plate and set aside. If needed, add more oil to pan, and sauté the bell pepper, carrots, onion, and garlic about 5 minutes. Season with 2 tsp salt and 1 tsp pepper.
Add wine to the pot and bring to a simmer. Simmer 3 minutes or until the liquid looks reduced by half. Add tomatoes and juices, chicken broth, sugar, oregano, and mushrooms.
Return chicken to pot and submerge in the sauce. Simmer over medium low heat about 45 minutes, uncovered.
Transfer chicken to serving dish. Boil sauce about 3 minutes, spoon off excess fat from the top, and season with salt and pepper to taste.
Pour sauce over chicken and garnish with fresh basil. Serve warm with rustic bread and/or pasta.
Notes
Always pat dry your chicken thighs with paper towels before seasoning. This helps the salt and pepper to stick better and also promotes even browning when you sauté them.
When dredging your chicken in flour, make sure to shake off any excess. This will guarantee a light, even coating that will give your chicken a deliciously crispy exterior without becoming doughy or heavy.
Don't overcrowd your pan. This can lower the temperature of the oil and lead to steaming instead of browning. Cook the chicken in batches if necessary.
When cooking the vegetables, don't rush. Allow them to cook for about 5 minutes to bring out their natural sweetness for the best flavors.
When adding the wine, let it simmer until it's reduced by half. This concentrates the flavor and cooks off the alcohol, leaving behind a rich, complex base for your sauce.
Make sure to submerge the chicken in the sauce when you return it to the pot. This guarantees that the chicken is fully flavored and tender.
After transferring the chicken to a serving dish, don't forget to boil the sauce and skim off any excess fat. This will give you a smoother, more refined sauce to pour over your chicken.
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