Chicken Cacciatore

6 skinless, bone in chicken thighs
Kosher salt and ground pepper, for seasoning
3 Tbsp. olive oil
1 red onion, finely chopped
½ red bell pepper, diced
2 cloves garlic, minced
1/3 cup dry red wine
1 28-oz. can diced tomatoes
2 tsp. thyme
2 tsp. rosemary
1 medium zucchini, sliced into ¼ inch pieces
½ lb. button mushrooms, sliced
2 Tbsp. fresh parsley, chopped
Preheat oven to 350 degrees.
Place chicken bottoms in a 9×13 inch pan, and season with salt and pepper. Bake for 30 minutes, and remove from oven.
While chicken is baking, heat the olive oil in a sauce pan, add the onions, red pepper, zucchini, mushrooms and garlic. Sauté until vegetables are starting to soften. Turn heat up to high and add the wine, cooking until reduced. Turn heat down and add the can of tomatoes with the juice, thyme, rosemary and parsley. Cook for 10 minutes or until juices start to simmer. Pour tomato mixture over the chicken, cover and return to oven to finish cooking, about 30 minutes.
Serve hot over rice.