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Pat the chicken thighs dry with a paper towel and season generously with salt and pepper.
Heat 2 tablespoons of olive oil in a large Dutch oven or deep skillet over medium-high heat.
Add the chicken, skin-side down, and cook for 5-7 minutes until the skin is golden brown. Flip and cook the other side for 3-4 minutes. Transfer the browned chicken to a plate and set aside.
In the same pot, add the remaining tablespoon of olive oil. Add the sliced onions and bell peppers and sauté for 5-7 minutes, until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Pour in the white wine, scraping up any browned bits on the bottom of the pot. Let the wine simmer for 2-3 minutes to reduce slightly.
Stir in the crushed tomatoes, chicken stock, tomato paste, dried oregano, thyme, and red pepper flakes (if using). Add the capers and stir to combine.
Return the chicken thighs to the pot, skin-side up, along with any juices that accumulated on the plate.
Reduce the heat to low, cover, and simmer for 30-35 minutes, or until the chicken is tender and cooked through.
Taste the sauce and adjust the seasoning with salt and pepper as needed.
Garnish with chopped parsley before serving.
Serve the Chicken Cacciatore over pasta, creamy polenta, or with crusty bread to soak up the flavorful sauce.