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1
Preheat the oven to 400.
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2
On a large rimmed baking sheet, rub the bell peppers with 1 tablespoon of the olive oil.
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3
Roast the peppers for about 45 minutes, turning them halfway through, until the skins are blistered.
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4
When cool enough to handle, peel the bell peppers and slice them into 1/2-inch-wide strips.
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5
Lower the oven temperature to 350.
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6
Meanwhile, season the chicken pieces with salt and pepper.
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7
In a very large skillet, heat 3 tablespoons of the olive oil until shimmering.
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8
Working in 2 batches, cook the chicken over moderately high heat until it is golden all over, about 10 minutes per batch.
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9
Transfer the browned chicken pieces to a large roasting pan.
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10
Add the carrots, celery, garlic, thyme and half of the onions to the skillet and cook over moderate heat until the onion is translucent, about 5 minutes.
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11
Using a slotted spoon, transfer the vegetables to the roasting pan with the chicken.
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12
Discard the fat from the skillet.
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13
Set the skillet over high heat.
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14
Add the white wine and bring to a boil, scraping up the browned bits from the bottom of the pan.
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15
Pour the wine over the chicken.
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16
Add the chicken stock to the roasting pan, cover with foil and transfer to the oven.
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17
Braise the chicken for about 1 1/2 hours, until it's falling off the bone.
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18
Transfer the chicken to a serving dish and cover with foil.
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19
Set the roasting pan over high heat and boil the juices for 15 minutes.
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20
Season the sauce with salt and pepper.
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21
Meanwhile, in a large skillet, heat the remaining 2 tablespoons of oil.
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22
Add the remaining onion and cook over moderate heat until tender, 8 minutes.
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23
Stir the onion, peppers and olives into the sauce and simmer until heated through, about 1 minute.
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24
Pour the sauce and vegetables over the chicken, sprinkle with parsley and serve with crusty bread.
