Pat your chicken thighs completely dry with paper towels — this is the step most people skip but it's why restaurant versions sear better. Season generously with salt and pepper on both sides. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat for about 2 minutes until it shimmers. Don't rush this part.

Working in batches if needed, sear the chicken skin-side down first for 4-5 minutes until the skin turns golden brown and crispy. Flip and sear the other side for another 3-4 minutes. Transfer the seared chicken to a plate — it won't be cooked through yet, and that's exactly what you want.

Reduce heat to medium and you'll hear the sizzle immediately drop when you add the diced onion to the same pot with all those browned bits. Cook the onion for about 5 minutes, stirring occasionally, until it softens and becomes translucent. This is building your flavor foundation, so don't skip it by rushing.

Add the sliced bell peppers and mushrooms, cooking for another 4-5 minutes until they release their moisture and start to soften. Stir in the minced garlic and cook for just 1 minute — garlic burns fast so watch it carefully. Add the oregano and basil here too, stirring everything together.

Pour in the crushed tomatoes and chicken broth, scraping up any browned bits stuck to the bottom of the pot with a wooden spoon. This is called deglazing and honestly, don't skip it because those bits are pure flavor. Return the seared chicken to the pot, nestling it into the sauce so it's mostly submerged.

Bring everything to a gentle simmer, then cover and transfer to a 350°F oven for 40-45 minutes. When your kitchen smells like warm tomatoes and herbs starting to caramelize, that's your signal it's almost done. The chicken should be fork-tender and the sauce should coat a spoon.

Remove from the oven and stir in the sliced green olives and capers. Taste and adjust seasoning with salt and pepper — mine always needs a pinch more salt at the end. Let it rest for 3-5 minutes before serving so the chicken stays juicy and the flavors settle.