season the meat
Add the meat to a bowl and season with salt and pepper. Rub the spices into the meat. Add flour to a deep plate and lightly coat the meat with flour on both sides. Shake off any excess flour.
pan-fry the meat
Place a pan with olive oil over medium-high heat. Add the meat (working in two batches) and pan-fry on each side for 3 - 4 minutes or until the meat is golden-brown on both sides. Transfer to a plate and continue to cook in the same pan.
Chicken Thighs with Tomato Sauce
Peel and dice the onion. Clean the red bell pepper and cut it into thin stripes. Add to the pan over medium heat and cook for 3 - 4 minutes. Add the minced garlic, chili, wine, diced canned tomatoes, olives, mushrooms, and water. Stir to combine and bring to a boil—season with salt, pepper, parsley, and rosemary. Stir and add in the pan-fried chicken. Cover with a lid and cook for 20 - 25 minutes or until the chicken is tender and the sauce is nice and thick. Remove the chili.
Divide the Chicken Thighs with Tomato Sauce between four plates and serve with your favorite side dish.