This rustic braise delivers deep, savory flavor built the old-fashioned way: bone-in chicken thighs and drumsticks seared until the skin turns deep golden, then simmered low and slow in a rich tomato sauce with sweet bell peppers, briny Kalamata olives, and capers. A splash of dry white wine deglazes the pot for extra depth, while oregano, thyme, and a bay leaf round out that classic Italian-hunter's-stew character. Everything cooks down together in one pot until the chicken is fall-off-the-bone tender and the sauce turns glossy and full-bodied. Finished with a scatter of fresh parsley and ladled generously over the meat, it's the kind of cozy, comforting dinner that tastes like it simmered all day. This is a great option for a gluten free table, easy to serve straight from the pot alongside rice, polenta, or your favorite gluten free pasta.
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Pat the chicken pieces thoroughly dry with paper towels, then season all over with the salt and pepper.
Heat the olive oil in a large Dutch oven 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 brown and releases easily from the pot. Flip and sear the second side for 3 minutes, then transfer to a plate.
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