8 chicken thighs, bone-in, skin on Salt Pepper Dried Oregano 3 Tablespoons Olive Oil 8 ounces crimini mushrooms, halved 1 onion, diced medium 3 peppers*, cut into thin strips 5 garlic cloves, minced 4 sprigs fresh thyme 1 cup white wine 2 jars COSTANTINO'S KITCHEN GRANDMA ANGIE'S TOMATO BASIL Pasta Sauce 1 cup pitted kalamata olives * (a combination of yellow, orange, red or green)

Season chicken with salt, pepper and sprinkled oregano. Heat a heavy cast iron skillet, drizzled with olive oil. Place chicken skin side down and brown for 5 minutes per side. Remove and set aside.

Add mushrooms, peppers, onion, garlic, salt and pepper to taste, and thyme. Sauté for 10 minutes, until onions and mushrooms are soft. Add wine and let it reduce. Add pasta sauce and place the chicken back into the pan and sink into the juices.

Cover and simmer on low for 45 minutes. Add the olives and cook 15 mins more, uncovered

Garnish with fresh parsley and serve with cooked pasta, polenta or warm crusty bread.