Method:

Brown the Chicken

In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Season the chicken thighs generously with salt and pepper. Once the oil is hot, add the chicken, skin-side down, and cook for 5-7 minutes until the skin is golden and crispy. Flip the chicken and cook for an additional 4-5 minutes on the other side. Once browned, remove the chicken from the skillet and set aside.

Sauté the Vegetables

In the same skillet, reduce the heat to medium and add the chopped onion and bell pepper. Sauté for 5 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.

Deglaze the Pan

Pour in the white wine (or chicken broth) to deglaze the pan, scraping up any browned bits from the bottom. This step adds a lot of flavor to the dish.

Simmer the Sauce

Stir in the diced tomatoes, chicken broth, oregano, basil, and capers (if using). Bring the sauce to a simmer. Taste and adjust seasoning with salt and pepper as needed.

Return the Chicken

Place the chicken thighs back into the skillet, skin-side up, and spoon some of the sauce over the top. Cover and simmer on low heat for about 30-35 minutes, until the chicken is cooked through and tender, and the sauce has thickened.

Final Touches

Remove the chicken from the skillet and set aside. If the sauce is too runny, let it simmer uncovered for an additional 5-10 minutes until it thickens to your liking. Return the chicken to the skillet, and garnish with freshly chopped parsley before serving.

Variations & Tips:

Different Cuts of Chicken: You can use boneless chicken breasts or even a whole chicken cut into pieces, though bone-in cuts tend to be juicier and more flavorful.

Vegetarian Version: Swap the chicken for hearty mushrooms (portobello or cremini) for a delicious vegetarian take on this dish.

Add Olives: For a more Mediterranean twist, add black or green olives to the sauce.

Make it Spicy: Add a pinch of red pepper flakes to the sauce if you prefer some heat.