1. Pat chicken dry, then season all over with salt and pepper. Heat oil in a Dutch oven over medium-high until just smoking. Add chicken, skin side down, and cook without moving until skin is golden brown and releases easily from pot, about 5 minutes. Flip thighs and continue to cook until lightly browned, about 4 more minutes; transfer to a plate.

2. Add onion to pot, season with salt and pepper, and cook, stirring occasionally, until softened, about 4 minutes. Add garlic, oregano, and red pepper flakes and cook, stirring constantly, 1 minute.

3. Increase heat to high, add wine, and cook, scraping up browned bits from bottom of pan, until liquid is mostly evaporated, about 2 minutes. Stir in tomato puree and roasted red peppers, then add chicken, skin side up, along with any accumulated juices and return to a boil.

4. Reduce to medium-low and simmer gently, partially covered, until chicken is cooked through and very tender, about 30 minutes.

5. Stir olives into sauce, then season with salt and pepper to taste. Sprinkle with parsley before serving.

Source: Hannaford fresh Magazine, January-February 2021