pasta, parmesan cheese, parsleyoptional for serving
Blot chicken thighs with paper towel to dry. Sprinkle with salt and pepper. Set aside. In a large pot, heat olive oil over medium heat. Brown chicken thighs on both sides and remove from pot.
Saute onion, carrot, peppers and mushrooms with a little extra salt and pepper until mostly tender, 7 minutes. Stir in garlic and tomato paste and cook another 1-2 minutes until fragrant.
Stir in crushed tomatoes, chicken broth, soy sauce, sugar, Italian seasoning, basil and oregano. Bring sauce to boil, then reduce to simmer. Add chicken thighs back into the pot. Simmer gently for 30 minutes or up to 1 hour (but expect the chicken to fall apart as it cooks...which isn't necessarily a bad thing.) As it cooks, stir occasionally, adding in chicken broth if sauce gets too thick.
Taste and adjust seasonings. Melt in butter to finish sauce and serve with pasta and parmesan cheese. Top with chopped parsley.
Feel free to use all baby bella mushrooms or omit completely is mushrooms aren't your jam. If you have mushroom haters in your family, you can always halve the amount listed and chop them small so they go undetected.