– 6 skin-on, bone-in chicken thigh – salt and freshly ground black pepper to taste – 1 tablespoon olive oil – 1 tablespoon unsalted butter – 1 small onion, chopped – 1 hot red pepper, chopped – 4 cloves garlic, minced – 2 teaspoons Italian seasoning – 1 teaspoon crushed red pepper flakes, or to taste – 1/2 cup white wine, such as Pinot Grigio – 1 tablespoon tomato paste – 1 (14 1/2 ounce) crushed fire roasted tomatoe – 1 tablespoon minced fresh basil, plus more for garnish – 1 tablespoon fresh parsley – 2 tablespoons shredded Parmesan cheese, or to taste
Preheat the oven to 375 degrees F (190 degrees C).
Pat chicken thighs dry with paper towels, and trim away extra skin and excess fat. Season each chicken thigh with salt and pepper on both sides.
When the butter is bubbling, add the chicken thighs to the skillet. Brown them on each side for 3 to 5 minutes. Remove and keep warm. Enjoy!
To the same skillet, add chopped onions and hot red pepper. Cook until the onions begin to soften, about 3 minutes. Add garlic, Italian seasoning, and crushed red pepper flakes and cook until garlic is fragrant, about 30 seconds.
Stir in the wine, add tomato purée and cook for about 3 minutes. Add the crushed tomatoes and chopped basil and cook until the sauce thickens slightly, about 5 minutes. Place the browned chicken thighs, skin side up, in the sauce and add the juices
Place skillet in oven; bake until an instant-read thermometer reads at least 165 degrees F (74 degrees C) when inserted near the center of chicken thighs.
Sprinkle with minced fresh parsley and garnish with additional basil leaves, if desired. Top with shredded Parmesan cheese, to taste. Serve warm.