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1
Rinse and dry the chicken with paper towels and season with salt and pepper.
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2
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until just smoking.
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3
Add chicken and cook until browned, about 3 to 5 minutes per side; transfer to a plate and set aside.
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4
Heat 1 tablespoon oil in the skillet over medium-high heat until shimmering.
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5
Add the mushrooms and 1/2 teaspoon of salt and cook until well browned, about 5 to 7 minutes.
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6
Transfer mushrooms to the plate with chicken.
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7
Heat the remaining 1 tablespoon oil in the same skillet over medium-high heat until shimmering.
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8
Add onions, bell pepper, and 1/2 teaspoon of salt and cook until beginning to brown, about 5 to 7 minutes.
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9
Stir in the garlic, tomato paste, rosemary, and pepper flakes and cook until fragrant, about 30 seconds.
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10
Add the wine and any accumulated chicken juice and simmer until reduced by half, about 1 minute.
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11
Add tomatoes and their juice.
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12
Stir in broth and bring to the boil.
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13
Add the chicken and mushrooms into skillet.
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14
Reduce heat to medium-low, cover, and simmer until chicken is cooked through, 160 degrees F using an instant read thermometer, about 10 minutes, turn the chicken once halfway through cooking.
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15
Transfer chicken to platter, tent loosely with aluminum foil, and let rest for 5 minutes.
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16
Continue to simmer sauce until slightly thickened, 3 to 5 minutes longer.
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17
Taste and adjust the seasoning of the sauce with salt and black pepper to taste.
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18
Spoon sauce over chicken and serve.
