Italian Chicken Cacciatore

Season the chicken on both sides with salt and pepper.
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken thighs, skin-side down, and sear for about 5–6 minutes per side, until browned. Remove chicken and set aside.
In the same pan, add the sliced onions and bell peppers. Sauté for about 5 minutes until softened.
Add garlic and cook for 1 minute until fragrant.
Stir in the diced tomatoes, white wine, chicken broth, tomato paste, oregano, thyme, and red pepper flakes (if using). Stir well to combine.
Return the chicken to the pan, nestling it into the sauce. Spoon a little sauce over the chicken.
Bring to a simmer, then reduce heat to low. Cover and cook for 30–35 minutes, or until the chicken is cooked through and tender.
Optional: In the last 5 minutes of cooking, stir in the olives for added flavor.
Taste and adjust seasoning with salt and pepper if needed.
Garnish with chopped fresh parsley and serve hot.