Chicken Cacciatore

1. Pat chicken pieces dry and season generously with salt and pepper. 2. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown chicken on all sides, in batches if necessary, until golden. Remove chicken and set aside. 3. Reduce heat to medium. Add chopped onion to the pot and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant. 4. Stir in green and red bell peppers and cook for 5-7 minutes until slightly softened. 5. Pour in red wine and scrape up any browned bits from the bottom of the pot. Bring to a simmer and cook until reduced by half. 6. Stir in crushed tomatoes, chicken broth, dried oregano, and dried thyme. Bring to a gentle simmer. 7. Return chicken to the pot, nestling it into the sauce. Cover and simmer for 25-30 minutes, or until chicken is cooked through and tender. 8. Adjust seasoning if needed. Garnish with fresh parsley before serving.