Bone-in chicken thighs and drumsticks get seared skin-side down until deep golden, then braised low and slow in a rustic sauce built from crushed tomatoes, sweet bell peppers, and a hefty splash of white wine reduced right in the pot. Kalamata olives and capers bring a briny punch, while oregano and thyme round out the sauce with warm, herby depth. The chicken turns fall-apart tender as it simmers, soaking up all that concentrated tomato flavor while the skin stays intact for a gorgeous presentation. A scatter of fresh parsley at the end brightens the whole dish before it hits the table. This one-pot braise is a satisfying, cozy dinner that works beautifully for a gluten free table, no special equipment or extra fuss required. Serve it with something to soak up the extra sauce and you've got a complete, crowd-pleasing meal.
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Pat the chicken pieces thoroughly dry with paper towels, then season all over with the salt and black pepper.
Heat 2 tbsp of the olive oil in a large Dutch oven or deep oven-safe skillet over medium-high heat until shimmering. Add the chicken pieces skin-side down in a single layer — work in batches if needed to avoid crowding — and sear undisturbed for 5–6 minutes, until the skin is deep golden brown and releases easily from the pan. Flip and sear the second side for 3 minutes, then transfer to a plate.
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