Season the chicken thighs with Italian seasonings, salt and pepper.
Heat a large skillet with oil on a medium flame, add the chicken thighs and cook for 5-6 minutes until they turn golden. Transfer them to a plate and set aside.
To the same skillet add onions, minced garlic and mushrooms. Saute for 4-5 minutes and then add the sliced bell pepper and cook for 2 more minutes.
Stir in the stock, tomato paste, diced tomatoes, fresh thyme, Italian seasonings, oregano, salt and pepper. Bring it to a boil.
Arrange the chicken thighs back to the skillet and add olives and capers. Cover and cook for 30-40 minutes until the chicken thighs are cooked through on a low flame.
Once done garnish the chicken cacciatore with freshly chopped parsley and serve.
Notes
Bone-in chicken is so incredibly flavorful. I like to keep the skin on for even more flavor, but you can remove it.
Sear the chicken until the skin is brown but do not cook it all the way through. The chicken will cook as it braises in the sauce.
Saute the onions and peppers to help them develop flavor but don’t allow them to become mushy.
Not a fan of mushrooms? Leave them out and increase the onions and peppers.
You can substitute chicken broth for white wine.
Toss in a teaspoon of red pepper flake if you like a little heat.
If you prefer white meat, use bone in chicken breast instead of chicken thighs.
Olives and capers add a briny, saltiness to the dish. You can leave them, but the final flavor of the dish will be altered.
Use a meat thermometer to check for doneness. Chicken should be cooked to 165 degrees F.