Heat the olive oil in a large skillet. Season the chicken thighs with the flour, ½ teaspoon salt, and ½ teaspoon pepper. Brown both sides of the chicken. Remove the chicken and set aside.
2 tablespoons olive oil, 6 bone-in, skin-on chicken thighs, ¼ cup all-purpose flour, 1 teaspoon kosher salt, 1 teaspoon ground black pepper
Place the onion, garlic, yellow, and red peppers into the pan with the remaining salt and pepper and sauté for 3-4 minutes.
1 onion, 1 clove garlic, 1 yellow pepper, 1 red pepper
Add the diced tomatoes, tomato paste, thyme, oregano, basil, vinegar and the sugar. Stir to combine.
28 ounces diced tomatoes, 4 tablespoons tomato paste, 2 sprigs fresh thyme, 1 teaspoon dried oregano, 4 basil leaves, 1 tablespoon granulated sugar, ½ tablespoon balsamic vinegar
Add the wine and stir well.
1 cup dry white wine
Add the olives and the chicken and allow to simmer for about 40 minutes, until the chicken is cooked and falling off the bone. Internal temperature of the chicken should be no less than 165°F.
1 cup pitted Kalamata olives
Garnish with parmesan cheese and fresh parsley. Serve over pasta or rice. Enjoy.
Chopped fresh parsley, Freshly grated Parmesan cheese