Bone-in chicken thighs and drumsticks get seared skin-side down until deeply golden, then simmer low and slow in a rich tomato sauce built from crushed whole tomatoes, chicken broth, and a splash of white wine. Sweet bell peppers, briny Kalamata olives, and capers add color and punch, while oregano and thyme keep the sauce tasting like something out of an Italian nonna's kitchen. Everything cooks in a single Dutch oven, so the chicken skin stays crisp on top while the meat underneath turns fall-apart tender in that thickened, savory braising liquid. A scatter of fresh parsley at the end brightens the whole pot right before serving. This one-pot braise is a naturally solid pick for a gluten free table, no special planning required beyond what's already in the pot. Serve it straight from the Dutch oven with a big spoon for scooping up extra sauce.
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Pat the chicken pieces thoroughly dry with paper towels, then season all over with the salt and black pepper.
Heat the garlic-infused olive oil in a large 12-inch 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 two batches if needed to avoid crowding — and sear undisturbed for 5–6 minutes, until the skin is deep golden and releases easily from the pan. Flip and sear the second side for 3 minutes, then transfer to a plate.
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