Bone-in chicken thighs and drumsticks get a deep golden sear before landing in a rich, slow-simmered sauce of crushed tomatoes, sweet bell peppers, and briny Kalamata olives. A splash of dry white wine deglazes the pot, pulling up all those browned bits for extra depth, while oregano, thyme, and a hit of red pepper flakes keep the sauce warm and savory. Everything simmers low and slow until the chicken turns fork-tender and practically falls off the bone, and the sauce reduces down to something thick enough to spoon over every bite. Finished with a scatter of fresh parsley, this is rustic, one-pot comfort food that's simple enough for a weeknight but hearty enough for company. It's a naturally solid choice for a gluten free table, no extra fuss required.
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Pat the chicken pieces dry with paper towels and season all over with the salt and pepper.
Heat 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 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 the chicken to a plate.
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