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.
Made this for a dinner party, and everyone loved it. The presentation was beautiful, and the flavors were rich and complex. A definite hit!
It was okay. I followed the recipe exactly, but it needed more seasoning for my taste. Maybe a bit more garlic.
Easy to make, and the taste was fantastic. I especially enjoyed the mushrooms and the depth of flavor from the white wine. Would definitely make this again.
This recipe is a winner! The sauce is perfect, and the chicken is cooked to perfection. A real crowd-pleaser.
Great recipe, easy to follow, and the results were delicious! The olives added a wonderful flavor. Highly recommend this one!
