Season the chicken thighs generously with salt and black pepper.

Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the chicken, skin-side down, and sear for 5-6 minutes until golden brown. Flip and cook for another 2 minutes, then remove to a plate.

In the same pot, add the chopped onion and sliced mushrooms. Sauté for 5 minutes until the onions are soft and mushrooms are browned.

Stir in the minced garlic and cook for 1 minute until fragrant.

Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.

Add the crushed tomatoes, chicken broth, dried thyme, and black olives. Stir to combine.

Return the chicken thighs to the pot, nestling them into the sauce. Reduce heat to low, cover, and simmer for 30-35 minutes until the chicken is cooked through and tender.

Garnish with fresh parsley and serve warm with crusty bread or over pasta.