4-6 skin-on, bone-in chicken thighs
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour
3 tablespoons olive oil
1 large red bell pepper, seeded and cut into strips
1 large sweet onion, thinly sliced
4 cloves garlic, minced
1 small Fresno chile pepper, sliced into strips
2 tablespoons tomato paste
1/4 cup dry white wine
One 28-ounce can diced tomatoes with juice
1/2 cup Kalamata olives
1/4 cup drained capers
1 1/2 teaspoons dried oregano leaves
Heaping 1/4 teaspoon sugar
3 tablespoons red wine vinegar
2 tablespoons unsalted butter
1/2 cup reduced-sodium chicken stock
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
Preheat the oven to 375 degrees F.
Using paper towels, pat the chicken skin dry. Sprinkle each piece of chicken on both sides with salt and pepper (about 1/2 teaspoon of each per side). Dredge the skin sides of the chicken pieces in the flour to lightly coat.
Heat the olive oil in a large heavy-bottomed sauté pan over medium-high heat. Add the chicken pieces to the pan skin-side down and cook until golden brown, 3 to 5 minutes. (If all the chicken does not fit in the pan, cook it in 2 batches.) Transfer the chicken to a plate and set aside.
To the same pan, add the bell pepper, onion, garlic and Fresno and sauté over medium heat until the onion and bell pepper soften, about 3 minutes. Add the tomato paste and allow to cook until lightly caramelized, about 2 minutes. Season with salt and pepper.
Deglaze with the white wine, scraping the browned bits from the bottom of the pan. Add the tomatoes, olives, capers, oregano, sugar and 2 tablespoons red wine vinegar. Bring the sauce to a simmer and allow to simmer for a couple of minutes to thicken. Nestle the chicken back into the pan skin side up. Add the butter and chicken stock, being careful not to touch the chicken skin.
Place the pan in the oven and cook, uncovered, until a digital thermometer inserted in the thickest part of the chicken reads 160 degrees F, 28 to 30 minutes.
Remove from the oven and drizzle the remaining tablespoon red wine vinegar over the sauce of the chicken. Garnish with the parsley and basil and serve.