Preheat your oven to 350 degrees and start with 5 skin on chicken thighs (mine had bone in). Salt and pepper both sides, then dredge in flour (about 1/2 C is all you need). Melt 2 tbsp and 1/4 C olive oil in a Dutch oven over medium/high heat. Put the chicken in, skin side down, for a couple minutes on each side, then remove to a plate (I did 3 he first time and 2 the second so they weren’t crowded). Drain about half the fat out of your Dutch oven.
Now add 1 yellow onion halved and sliced, 1 green bell pepper seeded and sliced, 1 green bell pepper seeded and sliced, 5 garlic cloves chopped, 1/2 tsp ground thyme, 1/4 tsp ground turmeric, and 1/2 tsp crushed red pepper flakes (if you like mushrooms, add 12 oz white button mushrooms or cremini mushrooms sliced). Cook over medium/high heat and when the veggies are mostly cooked, add 1 C dry white wine (I used Main & Gerry Pinot Grigio, but chicken broth also would work well). Stir and let this liquid bubble up for a little bit. Pour in 1 14.5 oz can of petite diced tomatoes, juice and all (recipe calls for 1 28oz can, but we are not big on tomatoes, so I used the small can). Return the chicken to the pot, submerging it in the liquid, and spooning some veggies on top.
Place the lid on top and put in the oven for 45 minutes. When there is about 5 minutes left, start cooking a pound of extra wide egg noodles in a pot of boiling water according to the package. Then drain. When the timer goes off for the oven, remove the lid and bump up the temp to 375 degrees for about 15 minutes. When that is done, take it out of the oven, remove the chicken to a plate, remove the veggies to a bowl, and then cook the sauce over the stove to reduce it for a few minutes. Plate there noodles, then veggies, then chicken, then sauce, the fresh grated Parmesan cheese.
It was really tasty… Enjoy!