1 lb. Mushrooms (portabella, shiitake, white, whatever you have on hand), wiped clean and quartered
4 lb. skinless chicken thighs
1-ounce pack of A Taste of Tuscany
2 tablespoons olive oil
1 medium onion, diced
2 carrots, diced
1 celery stalk, diced
1 red bell pepper, diced
3 garlic cloves, minced
1 bay leaf
1 cup of white wine
1 cup of whole tomatoes w juice, chopped
½ cup chicken stock
Heat 1 tablespoon of olive oil over high heat in a Dutch oven. Season both sides of the chicken with A Taste of Tuscany and place in Dutch oven for 4 minutes on both sides. Cook in batches so the chicken is not overcrowded. Remove chicken and set aside.
Lower the heat to medium and add more oil if necessary as well as the onions, carrots and celery. Saute for about 6-8 minutes until the vegetables start to cook through. Add in the bell pepper, garlic, bay leaf and mushrooms. Cook for a minute or two then add in the white wine, tomatoes, chicken stock and chicken.
Partially cover the pot and simmer for 35 minutes or until the chicken registers at least 165 degrees F. Remove from heat and let sit, covered, for about 20 minutes to let the flavors meld.