Heat oven to 400 degrees.
On a plate, pat chicken thighs with a paper towel until dry, then sprinkle generously with salt and pepper all over. Set an oven-proof skillet over medium heat and add olive oil. When oil is hot, add chicken thighs and cook, untouched, for 9 minutes. When done, return thighs to the same plate and set aside. (Chicken will not be cooked through)
2 lbs Chicken thighs, 2 Tbsp Olive oil
Add shallot, garlic, crushed red pepper, chopped chiles, and a pinch of salt to the pan. Cook until the shallot is softened and the garlic is fragrant, about 2 minutes.
1 ea Shallot, diced, 6 ea Garlic cloves, diced, 1/2 tsp Crushed red pepper, 1/4 cup Calabrian chiles or hot cherry peppers chopped
Add tomato paste, stirring until the paste darkens, about 2 minutes.
1 Tbsp Tomato paste
Add the tomatoes, their juices, and a big pinch each of salt and pepper and bring to a gentle simmer. Cook, scraping the bottom of the pan to loosen any browned bits, for about 5 minutes.
28 oz Crushed or diced tomatoes
Remove the pan from the heat. Tuck the chicken thighs into the pan, ensuring they are covered in tomato sauce. Bake in the oven until the chicken is cooked through, about 20 minutes.
Taste the sauce and adjust the seasoning and spice level as necessary. Serve warm, over polenta, and garnish with fresh parsley.
1 ea Polenta, 1 ea Fresh parsley, chopped