Season and Brown the Chicken:

• Pat the chicken thighs dry with a paper towel and season generously with salt and pepper.
• Heat 2 tablespoons of olive oil in a large Dutch oven or deep skillet over medium-high heat.
• Add the chicken, skin-side down, and cook for 5-7 minutes until the skin is golden brown. Flip and cook the other side for 3-4 minutes. Transfer the browned chicken to a plate and set aside.

Sauté the Vegetables:

• In the same pot, add the remaining tablespoon of olive oil. Add the sliced onions and bell peppers and sauté for 5-7 minutes, until softened.
• Stir in the minced garlic and cook for another minute until fragrant.

Deglaze with Wine:

• Pour in the white wine, scraping up any browned bits on the bottom of the pot. Let the wine simmer for 2-3 minutes to reduce slightly.

Add Tomatoes and Seasonings:

• Stir in the crushed tomatoes, chicken stock, tomato paste, dried oregano, thyme, and red pepper flakes (if using). Add the capers and stir to combine.

Simmer the Chicken:

• Return the chicken thighs to the pot, skin-side up, along with any juices that accumulated on the plate.
• Reduce the heat to low, cover, and simmer for 30-35 minutes, or until the chicken is tender and cooked through.

Finish and Serve:

• Taste the sauce and adjust the seasoning with salt and pepper as needed.
• Garnish with chopped parsley before serving.

Serve Hot:

• Serve the Chicken Cacciatore over pasta, creamy polenta, or with crusty bread to soak up the flavorful sauce.