This rustic braise starts with bone-in chicken thighs and drumsticks seared skin-side down until deeply golden, then simmered low and slow until the meat turns fall-apart tender. Sweet onion and strips of red and yellow bell pepper soften into the base, and a good pile of sliced garlic keeps things fragrant without ever tasting sharp. Crushed whole tomatoes and chicken broth build a rich, savory sauce studded with briny Kalamata olives and capers, while dried oregano, thyme, and a bay leaf round out that classic Italian-hunter flavor. Everything simmers together in one pot until the chicken is nearly pulling away from the bone and the sauce has thickened into something worth spooning generously over every piece. A scatter of fresh parsley at the end brightens the whole dish right before serving. It's a hearty, whole-foods dinner that fits neatly into a Whole30 kitchen, no pasta or grains required to make it feel complete.
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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 ā work in two batches if needed to avoid crowding ā and sear undisturbed for 5ā6 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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