Pat the Chicken Thigh (4) and Chicken Drumstick (8) dry with some kitchen paper.
Remove the skin and season with Salt (to taste) and Ground Black Pepper (to taste).
Wash and slice the Green Bell Pepper (2), Red Bell Pepper (2), and Yellow Bell Pepper (2).
In a french oven, heat up the Extra-Virgin Olive Oil (3 tablespoon). When hot, brown the chicken in small batches until it gets a nice golden color on both sides, about 6 minutes on each side.
Remove from the pan and set aside.
Now you see all those dark bits sticking at the bottom of you pan, de-glaze!
Pour in the Dry White Wine (1 1/2 cup) and using a wooden spoon, scratch off the dark bits, let the wine evaporate and reduce.
Move chicken back into your French oven.
Add Garlic (6 clove), Whole Peeled Tomatoes (2 can), bell peppers, Fresh Rosemary (to taste), and Fresh Thyme (to taste). Season with Salt (to taste) and Ground Black Pepper (to taste).
Pour in the Low-Sodium Chicken Stock (2 cup), cover with a lid and let it simmer for about 40 minutes.
Remove the lid, add Black Olives (1/4 cup) and Capers (2 tablespoon), and keep cooking on low-medium heat until juice has reduced.
Sprinkle some Herbes de Provence (2 tablespoon).
Rice or pasta would pair perfectly with this Chicken Cacciatore.