Season chicken pieces with salt and pepper. Dredge lightly in flour, shaking off excess.
Heat olive oil in a large skillet over medium-high heat. Brown chicken on all sides, then remove from skillet and set aside.
Add sliced mushrooms and chopped onion to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
Pour in white wine (if using) and deglaze the skillet, scraping up any browned bits from the bottom. Let the wine reduce slightly.
Add crushed tomatoes, chicken broth, tomato paste, dried thyme, and bay leaf to the skillet. Stir to combine.
Return chicken to the skillet. Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes, or until chicken is cooked through.
Stir in olives and capers during the last 10 minutes of cooking. Garnish with fresh parsley before serving.
It was good, but I found the sauce a little too acidic. Maybe a touch of sugar would balance it out. Otherwise, a solid meal.
Easy to follow, good results. I appreciate the simplicity of the recipe. The chicken was tender, and the sauce was flavorful.
A decent meal. The flavors were nice, but the sauce wasn't as thick as I would have liked. I might try adding a little cornstarch next time.
The recipe was easy to follow. I thought it could use a bit more seasoning, but overall, it was tasty. I might try adding some red pepper flakes next time.
Excellent weeknight meal. The chicken was cooked perfectly, and the sauce had a great balance of flavors. I added a bay leaf for extra aroma.
