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1. Toss.
2. Place the chicken thighs in a bowl.
3. Toss with the salt, pepper, and flour until fully coated.
4. Brown.
5. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
6. Once heated, add in the chicken thighs, cooking on both sides until browned.
7. Then, transfer to a plate.
8. Soften.
9. Add in 1 tablespoon of olive oil, the onion, and a sprinkle of salt.
10. Cook for a few minutes until softened.
11. Cook.
12. Add in the garlic, mushrooms, and red bell pepper.
13. Sprinkle with more salt and cook for 3-4 minutes until the mushrooms are tender.
14. Scrape.
15. Pour in the red wine and scrape up the brown bits from the bottom of the pan.
16. Add in the crushed tomatoes and capers.
17. Simmer.
18. Return the chicken thighs to the pan, bring the mixture to a simmer, and cover the pan, cooking for 25-30 minutes until the chicken is tender.
19. Uncover the pan, and cook for another 5 minutes.
20. Garnish with chopped fresh basil or parsley.

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