1 28-ounce can crushed tomatoes (preferably San Marzano)
1 (14-ounce) water-packed artichokes, drained
1 (14-ounce) green olives, drained, ½ cup brine reserved
½ cup dry white wine
½ teaspoon chili flakes
Buttered egg noodles or pasta, for serving
Chopped fresh parsley, for serving
Leaves from 2 sprigs of fresh rosemary
Heat the oil in medium Dutch oven over medium high-heat. Season the chicken generously with salt, then add the chicken to the Dutch oven, skin side down. Cook until the underside is browned and crisp, 8 to 10 minutes. Transfer the chicken to a plate, but leave any rendered fat in the pot.
Once thighs are set aside, add the onion, pepper, and garlic, and cook, stirring, until softened, 6 to 7 minutes.
Add the tomatoes, artichokes, olives and reserved olive brine, wine, rosemary, and chili flakes. Bring to a boil, season generously with salt and pepper, reduce the heat to low and simmer until the chicken is cooked through, 45 minutes. Let rest for 10 minutes, season again with more salt and pepper, transfer to a plate, garnish with the parsley, and serve with noodles.