Prepare the Chicken

1. Preheat the oven to 350°F (175°C).
2. Season chicken thighs with 1 tsp kosher salt and 1 tsp black pepper.
3. Dredge the chicken in flour, shaking off excess.
4. Heat 3 tbsp olive oil in a skillet over medium-high heat.
5. Sear chicken thighs for 3 minutes on each side until golden brown. Remove and set aside.

2. Cook the Aromatics

1. In the same skillet, heat the remaining 1 tbsp olive oil.
2. Sauté diced onion for 3-4 minutes until translucent.
3. Add minced garlic and cook for 30 seconds.

3. Add the Vegetables

1. Stir in bell peppers, mushrooms, and olives.
2. Season with 1 tsp salt, 1 tsp pepper, and red pepper flakes.
3. Cook for 5 minutes until vegetables are tender.

4. Build the Sauce

1. Add canned tomatoes to the skillet, crushing them with your hands.
2. Stir in fresh herbs (oregano, basil, parsley, rosemary, thyme).
3. Let the sauce simmer for 2-3 minutes.

5. Bake the Cacciatore

1. Return the seared chicken to the skillet, ensuring it’s submerged in the sauce.
2. Cover the skillet with a lid and transfer it to the preheated oven.
3. Bake for 45 minutes, until the chicken is tender and infused with flavor.

6. Serve and Garnish

1. Remove the skillet from the oven and let it rest for 5 minutes.
2. Garnish with grated Parmesan cheese and fresh parsley.
3. Serve hot with pasta, rice, or crusty bread.