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1. In a large skillet heat oil over medium heat. Sprinkle chicken thighs lightly with salt and cracked black pepper. Cook chicken thighs in hot oil just until browned, turning once. Remove chicken from skillet; set aside.
2. Add mushrooms, sweet pepper, carrot, and garlic to skillet; cook for 4 minutes. Add wine. Simmer, uncovered, until liquid is nearly evaporated. Add tomatoes, onions, oregano, and the 1 teaspoon coarsely ground black pepper, stirring to combine. Return chicken to skillet. Simmer, covered, about 20 minutes or until chicken is done (180 degrees F). Stir in balsamic vinegar. Season to taste with additional salt. If desired, sprinkle with olives and parsley before serving.