In a large heavy saucepan or stockpot, brown your chicken thighs on both sides. Transfer to a plate. Reserve the chicken drippings.
Add the peppers, onions, and mushrooms to the pan. Sauté briefly until translucent. Add garlic.
Add your herbs, seasoning, and wine. Cook 3 minutes
Add the tomatoes with their juice. Return the chicken to the pan. Cover. Heat to a simmer. Cook 30 minutes, or until the chicken is tender. Add olives...Serve warm.
