Prepare the Vegetable Soffritto: Cut carrots, celery, onion, and garlic into very small (2-3 mm) cubes of the same size so they will cook evenly.

Prepare the Mushrooms: Clean them and cut them about the same size as the vegetables.

Season the Chicken: Place the thighs on a plate and add a pinch of salt and pepper and a drizzle of oil. Massage the surface of the chicken and repeat the same process on the other side.

Brown the Chicken Thighs: Heat a saucepan with oil (just a drop is enough because the chicken skin will release its fat) and add the chicken thighs, skin side down. Cook them over high heat until the skin is nicely browned. At this point, remove the thighs from the pan and let them rest separately.

Add the vegetables in the same saucepan and sauté them over high heat.

Flavor the vegetables with the seasonings and add salt, pepper, and chili, while stirring them with a wooden spoon until browned.

Return the chicken thighs to the pan. Add the olives, then deglaze the pan with the red wine, allowing the alcohol to evaporate.

Add the peeled tomatoes. Cover with a lid and cook over medium-low heat for about one hour 20 minutes (or about 80 minutes), until chicken is cooked through and tender. Serve immediately.