Start by preparing your ingredients. Chop one medium yellow onion and slice two mixed-color bell peppers into strips. Mince three cloves of fresh garlic, and set aside.

In a large skillet, heat three tablespoons of olive oil over medium heat. Add the chopped onion and bell peppers. Sauté for about 5 minutes until softened.

Increase the heat to medium-high and add four bone-in chicken thighs. Sear for 5-7 minutes per side until golden brown.

Stir in a 28-ounce can of crushed tomatoes, minced garlic, and a tablespoon of Italian seasoning. If using red wine, add half a cup now.

Pour in one cup of chicken broth, seasoning with salt and pepper. Cover and let it simmer for 30 minutes.

Taste the sauce and adjust the seasoning. Serve hot over pasta, alongside crusty bread, or on its own, garnished with fresh parsley.