Step 1: Prepare the Chicken

Pat the chicken thighs dry with paper towels, then season both sides with salt and pepper. This step helps the chicken develop a golden, flavorful crust during searing.

Step 2: Sear the Chicken

Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the chicken thighs, skin side down, and cook for 5-7 minutes until golden brown. Flip the chicken and cook for another 3 minutes. Remove the chicken from the pan and set aside on a plate.

Step 3: Sauté the Vegetables

In the same pan, add the diced onion and sliced bell peppers. Cook for 5 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and red pepper flakes, cooking for an additional 1 minute until fragrant.

Step 4: Deglaze with Wine

Pour the red wine into the pan, scraping up any browned bits from the bottom. Allow the wine to simmer for 2-3 minutes, reducing slightly and intensifying in flavor.

Step 5: Build the Sauce

Add the crushed tomatoes, chicken broth, oregano, basil, and bay leaf to the pan. Stir to combine, then return the seared chicken to the pot, nestling it into the sauce.

Step 6: Simmer to Perfection

Reduce the heat to low, cover the pot, and let the chicken simmer gently for 30 minutes. Remove the lid and simmer for an additional 15 minutes to thicken the sauce.

Step 7: Final Touches

Stir in the fresh parsley and olives (if using). Taste the sauce and adjust the seasoning with additional salt or pepper as needed.

Step 8: Serve and Enjoy

Serve the Chicken Cacciatore hot, garnished with more fresh parsley. Pair it with your favorite side dish, such as pasta, polenta, or crusty bread.