INGREDIENTS
1 cup
roasted red bell peppers (divided)
2 cups
tomato sauce
1 tsp
dried oregano
1 tsp
dried basil
1 tsp
sugar
1/2 tsp
crushed red pepper flakes
5
each chicken thighs
1/2 tsp
Kosher salt
1/4 tsp
coarse ground black pepper
1/2 cup
artichoke hearts
1/2 cup
kalamata olives