Step-by-Step Instructions
Step 1: Prepare the Chicken
Season and Dredge: Season the chicken thighs and drumsticks generously with salt and black pepper. Dredge each piece in flour, shaking off any excess.
Brown the Chicken: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken pieces and brown them on all sides until golden, about 5-7 minutes per side. Remove the chicken and set aside.
Step 2: Sauté the Vegetables
Sauté Onions and Peppers: In the same pot, add the diced onion and sliced bell peppers. Sauté until softened, about 5 minutes.
Add Garlic and Mushrooms: Add the minced garlic and sliced mushrooms to the pot. Cook for another 3-4 minutes until the mushrooms begin to soften.
Step 3: Deglaze and Build the Sauce
Deglaze with Wine: Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer and reduce by half, about 5 minutes.
Add Tomatoes and Broth: Stir in the crushed tomatoes, diced tomatoes, and chicken broth. Mix well to combine.
Step 4: Simmer the Chicken
Season the Sauce: Add the dried oregano, basil, thyme, crushed red pepper flakes (if using), and bay leaf. Stir in the capers and olives.
Return the Chicken: Return the browned chicken pieces to the pot, nestling them into the sauce. Bring to a simmer.
Simmer: Cover the pot with a lid, reduce the heat to low, and let the chicken simmer gently for about 45 minutes to 1 hour, or until the chicken is tender and cooked through.
Step 5: Finish and Serve
Adjust Seasoning: Taste the sauce and adjust seasoning with salt and pepper as needed. Remove the bay leaf.
Garnish: Sprinkle with chopped fresh parsley before serving.
