Alright, grab your pan. Put on whatever music you like. And let’s make dinner.

Nothing complicated.

Just pat them dry—yes, this actually helps.

Salt and pepper both sides. More seasoning = more flavor. No overthinking.

Heat olive oil over medium-high. When it starts to shimmer, add the chicken skin-side down.

Let it make that little sizzle-sound we love.

Don’t move it too much. Let it turn golden.

Flip it. Do the same thing.

This part smells… insanely good.

Lift the pieces out and keep them aside.

In the same pan—don’t clean it!—add your sliced onions + peppers.

Let them soften for like 5 minutes.

Add garlic.

Just 30 seconds. Maybe 40. But not a full minute. Trust me on this.

You don’t want burnt garlic sadness.

Pour in the white wine (or broth if skipping wine).

You’ll hear a loud sizzle, like the food is yelling happily.

Scrape the bottom with your spoon.

Every little brown bit = flavor.

Let it simmer down for 2–3 minutes.

Add crushed tomatoes, broth, oregano, basil, bay leaf, chili flakes.

Give it a gentle stir—like you’re tucking everything in.

Nestle the pieces into the sauce.

They should be half submerged, half peeking out like they’re on vacation.

Lower the heat.

Cover the pan.

Let everything bubble gently for 35–40 minutes.

During this time, you can clean up… or do nothing. I usually just wander around the kitchen, smelling the air like a cartoon character following a food scent trail.

When the chicken is tender and the peppers soft… you're almost there.

Take the lid off.

If the sauce looks thin, simmer a few minutes more.

Taste it. Adjust salt if needed.

Add fresh parsley.

And you’re done.

It’s warm. It’s rustic. It’s colorful. It’s basically Italy hugging your stomach.