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Season the chicken thighs with salt and pepper, then lightly coat them in flour. In a Dutch oven, heat 2 tablespoons olive oil over medium heat and when the oil is hot brown the chicken on both sides until golden.
Remove the chicken and set aside and make sure there are not any burned flour bits in the bottom of the pot. You may need to add a couple more spoons of olive oil and when hot, cook the onion until translucent and light golden brown.
Add the garlic and when fragrant, deglaze with the wine and let it reduce slightly and add the thyme. Add the crushed tomatoes, bell peppers, sausage and Jalapeño Pepper and chicken stock.
Season with salt and pepper and add the reserved chicken to the pot, submerging it in the sauce. Cover and simmer on low heat for 45 to 60 minutes, (inside temperature should be at least 165F) occasionally stirring and checking the bottom of your pot to avoid sticking.
Add olives, parsley, and harissa if using, and thicken with the cornstarch mixture if needed.
Serve hot over cooked barley or rice for a complete meal. Enjoy!