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Preheat the oven to 200˚C (fan-forced).
In a large bowl, toss the chicken cutlets with the paprika, oregano, flour, half the chicken stock powder and a generous pinch of salt and black pepper.
Combine the red wine, tomatoes, garlic, onion, remaining stock powder and ½ cup water in a large baking dish and mix well to combine.
Top with the onion, capsicum, olives and the seasoned chicken, ensuring the chicken skin sits above the liquid.
Drizzle with the olive oil and bake for 35 minutes.
Grill for a few minutes at the end if you like, to brown the chicken skin.
Remove from the heat and allow to cool slightly before sprinkling with the parsley.
Serve the chicken cacciatore tray bake with sourdough on the side.