INGREDIENTS
6
skinless chicken thighs (I used bone-in)
salt and black pepper,
2 tbsp
olive oil
4 cloves
garlic, minced
1/2
medium white onion, chopped
1/2 cup
diced red bell peppers
1/2 cup
sliced carrots
1/2 cup
sliced mushrooms
1
(28) ounce can of diced tomatoes, drained
1
(6) ounce can tomato paste
1 tsp
dried basil
1/2 tsp
dried oregano
1/4 tsp
dried rosemary
1/4 tsp
dried thyme
2
Kalamata olives (optional)
1/2 cup
chopped kale, stems removed
2 tsp
corn starch plus 3 teaspoons water, whisked together in a small bowl (to thicken up sauce - leave out if you want a thinner sauce consistency)
2 tbsp
fresh chopped parsley, plus more for serving
Fresh basil leaves, for garnish (optional)
grated Parmesan cheese, for serving (optional)