• Preheat oven to 350 degrees F.
• Slice baguette on the bias, roughly 1/4 inch thick, into 25-30 rounds. Place slices on parchment lined sheet pan(s) and using a pastry brush, brush with some of the olive oil.
• Bake for 15 minutes until browned and crispy. Set aside to cool.
• Meanwhile pour aged balsamic vinegar in large sauté pan. Bring to a simmer and reduce to low heat. Let reduce for 10 minutes. Remove from heat and allow to cool. Once cooled reduction should be the consistency of honey.
• In a large bowl mix together tomatoes, half the basil, and garlic. Add remaining olive oil and some of the balsamic reduction. Season with salt and pepper. Taste and correct.
• Arrange crostini on platter. Spoon bruschetta mixture over the crostini. Top with basil. Drizzle with the balsamic reduction using a spoon or squeeze bottle if you have one. Crumble the goat cheese over the top
• Cover with plastic wrap and set aside at room temp for 15 minutes.

Prepare the Chicken

• Season chicken with salt and pepper.
• Heat some of the oil in a dutch oven or multiple heavy skillets to prepare the chicken at the same time. Sear chicken on both sides until golden, about 3-4 minutes each side. Remove from the dutch oven or skillets and set aside.

Prepare the Sauce

• Add remaining oil to the pan. Sauté the onion until transparent, about 3-4 minutes. Add in garlic and cook until fragrant, about 30 seconds. Add the peppers, carrot, mushrooms and herbs; cook for 5 minutes until vegetables begin to soften.
• Pour in the wine, scraping up browned bits from the bottom of the skillet. Cook until wine is reduced, about 2 minutes.
• Add crushed tomatoes, tomato paste, Roma tomatoes, and chill flakes. Season with salt and pepper to your tastes. Return chicken pieces to the skillet and continue to cook over the stovetop or in the oven.

Cook on Stove Top

• Mix all of the ingredients together; cover with lid, reduce heat to low and allow to simmer (while stirring occasionally) for 40 minutes or until the meat is falling off the bone. Add in the olives, allow to simmer for a further 10 minutes. Garnish with parsley and serve immediately.

Cook in the Oven