Season the chicken on both sides with salt and pepper. Sprinkle the flour on both sides of the chicken, patting it on to make sure it sticks.
Heat the oil and butter over medium heat in a dutch oven. Sear the chicken on both sides until lightly golden brown. Do not crowd the pan, you will need to sear in batches. Place the chicken on a plate and set aside.
Add the onion, bell pepper, and mushrooms to the pot. Cook for 5-8 minutes until softened, stirring occasionally. Add the garlic and cook for an additional 30 seconds until fragrant.
Deglaze the pan with the wine, being sure to scrape the bottom of the pan to release any browned bits. Add the crushed tomatoes, chicken stock, tomato paste, olives, capers, and Italian seasoning to the pot. Stir it until combined.
Add the chicken back into the dutch oven and cover in the sauce. Cover the pot, reduce the heat to low, and simmer for 30 minutes, until tender. (The internal temperature of the chicken should be at least 165 degrees F.) Stir occasionally to make sure nothing sticks to the bottom of the pan.
Uncover the top and garnish with some chopped parsley and parmesan cheese if you like. Serve warm over your favorite cooked pasta or rice, or with a side salad.
Notes
Nutrition includes 1 thigh along with 1/6 of the sauce in the pot.
This dish is extremely flavorful, the sauce is like no other. You can simmer the chicken longer until it is fall off the bone tender. It’s one of those sauces where the longer it cooks the better it gets.