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

• In a large saucepan bring water to a boil. Add salt. Turn heat off and add shrimp and scallops, cooking only halfway through. This should take only a minute or two. Remove with a slotted spoon. Bring the broth back to a boil and add the clams, removing when shells open. Lastly, add the mussels cooking until shells open. Reserve shellfish, and broth, as this will be your stock for the risotto. Keep stock at a very low simmer on a burner close to where you will be making your risotto.
• In a large sauté pan(s) add the olive oil and onion. Turn the heat to medium and sauté onions until tender, but not brown, about 3 minutes. Add the garlic and continue sautéing until it is pale gold. Add the rice, stirring to coat well, sautéing for about a minute or so.
• Add the wine and simmer until almost completely evaporated.
• Add a ladle (1/2-1 cup, depending on servings) of stock and stir until almost evaporated for about 2-3 minutes. Add another ladle of stock, again stirring until the liquid has evaporated. Continue this process until the rice is cooked, about 15-30 minutes. Taste frequently for doneness during the last five minutes of cooking time.
• Add salt and pepper to taste, then add the reserved shellfish, burying it under the rice.
• Arrange risotto on individual plates or one large platter. Garnish with parsley.