Here's Italian chicken cacciatore recipe and preparation method:

Ingredients
2 Tablespoons olive oil
6 bone in chicken thighs or leg pieces
¼ cup flour
1 teaspoon salt
1 teaspoon pepper
medium onion diced
1 cloves garlic minced
1 yellow pepper cut into long thin slices
1 red pepper cut into long thin slices
28 ounces diced tomatoes
4 Tablespoons tomato paste
2 sprigs fresh thyme or 1 teaspoon dried thyme
1 teaspoon dried oregano
4 basil leaves or 1 teaspoon dried basil
½ Tablespoon balsamic vinegar
1 Tablespoon granulated sugar
1 cup seedless Kalamata olives
1 cup dry white wine or chicken broth
Parmesan cheese grated, for garnish
Pasta or rice for serving
Parsley for garnish

Instructions
Heat the olive oil in a large pan. Add the flour to the thighs, ½ teaspoon of salt and ½ teaspoon of pepper. Brown both sides of the chicken. Remove the chicken and set aside. 2 tbsp olive oil, 6 thighs or drumsticks, ¼ cup flour, 1 tsp salt, 1 tsp pepper
Add onion, garlic, red pepper to the pan and fry for 3-4 minutes.
1 half onion, 1 clove of garlic
Add diced tomatoes, tomato paste, thyme, oregano, basil, wine and sugar. Make a pile.
Add wine and make it good. Add the olives to the chicken and simmer for about 40 minutes, until the chicken is cooked through and falls off the bone. The temperature inside the chicken should not be less than 165 degrees Celsius. Garnish with parmesan and fresh parsley. Serve over pasta or rice.