Sprinkle chicken all over with ½ teaspoon salt and pepper.
Add olive oil to a large deep skillet and swirl to coat. Place chicken thighs in skillet, skin side down. Place over medium-high heat.
Cook, without disturbing the chicken thighs, until golden brown and they easily release from the skillet, about 10 minutes. Flip and cook just until browned, about 5 minutes. Remove from the skillet.
To skillet, add onion, red and green peppers, carrot, and 1/2 teaspoon salt. Cook, stirring frequently until vegetables start to soften, about 8 minutes.
Stir in garlic and mushrooms. Cook until mushrooms begin shrinking, about 5 minutes. Stir in tomato paste, oregano, and thyme. Cook for 3 minutes, stirring constantly.
Slowly pour in the wine to deglaze the skillet. Stir in diced tomatoes, remaining ½ teaspoon salt, and a pinch or two of red pepper flakes, if desired. Add more salt to taste, if needed.
Reduce heat to medium-low. Nestle chicken thighs back into skillet.
Partially cover, and cook for 25 minutes or until the thickest part of chicken thighs registers 165F on a meat thermometer. Garnish with basil before serving.
Video
Notes
If you only have a 12 ounce can of tomato paste, you can freeze the extra for later! Tomato paste is freezer-friendly, so I store the extra in a freezer-safe container or bag for later to avoid having half-used opened cans forgotten in the back of the fridge.
If you have a small skillet, cook the chicken thighs in two batches. Avoid overcrowding the pan so the skin of the chicken thighs can crisp up.
Use a splatter screen if you have one, as the oil can splash as the skin-side of the chicken cooks.
I highly recommend using fresh garlic, but you can use garlic powder if you’re all out. A clove of garlic is around ½ teaspoon of garlic powder.
Add some heat to this with the addition of more red pepper flakes.