Season the chicken thighs with salt and pepper.
In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
Brown the chicken thighs on both sides, about 4-5 minutes per side. Remove from the skillet and set aside.
In the same skillet, add the onion, garlic, and bell peppers. Cook until softened, about 5 minutes.
Add the diced tomatoes, chicken broth, red wine, oregano, basil, and red pepper flakes. Stir to combine.
Return the chicken thighs to the skillet, nestling them into the sauce.
Cover and simmer over low heat for about 30-40 minutes, or until the chicken is cooked through.
Serve the Chicken Cacciatore over cooked pasta or with crusty bread. Garnish with fresh basil or parsley.
Enjoy!
