- 2 1/2 pounds boneless (organic, pastured skinless chicken thighs, cut into 2-inch pieces and trimmed of all visible fat)
- Unrefined sea salt (to taste)
- Freshly ground black pepper (to taste)
- Paprika (to taste)
- 1/2 cup white whole wheat flour (for dredging)
- 4 tablespoons extra virgin olive oil
- 2 large red bell peppers (chopped)
- 1 onion (chopped)
- 2 1/2 cup shitake mushrooms (stems removed and cut into bite-sized pieces)
- 5 cloves garlic (finely chopped)
- 3/4 cup dry red wine
- 1 28-ounce can crushed tomatoes, with juice
- 1 14.5 ounce can petite diced tomatoes, with juice
- 3/4 cup organic free-range chicken broth (such as Pacific Natural Foods)
- 2 teaspoons garlic powder
- Crushed red pepper (to taste)
- 1 teaspoon dried oregano
- 1/2 cup coarsely chopped parsley