Chicken thighs are simmered to tender perfection in a tomato sauce loaded with green peppers, onions and mushrooms! Serve over rice for a fabulous dinner!
Wash the chicken pieces and pat dry with paper towel.
Season the chicken with salt and pepper, red pepper flakes and garlic powder, to taste, and lightly dredge in flour, shaking off any excess.
In a large saute pan, heat the oil over medium-high heat and add the chicken.
Brown on both sides, until nicely golden, about 3 minutes per side. Remove from the pan and set aside on a plate. You may have to do these a few at a time, that's ok.
Add the mushrooms and onions to the pan and cook over medium-low heat for 5 minutes, remove and set aside.
Turn up the heat, and add the wine/wine to deglaze the pan and let it reduce for 2 or 3 minutes.
Add the chicken broth.
Add back the mushrooms and onions. Then add tomatoes, tomato paste, green pepper, olives, and garlic; simmer for 3-4 minutes.
Add the chicken to the pan, cover, and cook for 25-30 minutes or until they reach 185 degrees Fahrenheit.
Season with salt and pepper, to taste.
Turn the heat off and stir in the butter. Transfer to a serving platter and serve immediately.