Preheat your oven to 350°F (175°C).

Season the chicken thighs generously with salt and black pepper, then coat them in flour, shaking off any excess.

Heat 2 tablespoons of olive oil in a Dutch oven or other heavy-bottomed oven-safe pot over medium-high heat.

Once the oil is hot, add the chicken thighs skin side down. Sear for 5-6 minutes or until golden brown, then flip and sear for another 3-4 minutes. Remove the chicken thighs from the pot and set them aside on a plate.

Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onion, red and green bell peppers, and minced garlic. Cook for 3-4 minutes or until softened.

Pour in the crushed tomatoes, chicken broth, red wine, and tomato paste. Stir well to combine.

Add the rosemary, oregano, red pepper flakes, and bay leaf to the pot. Stir well and bring the mixture to a simmer.

Return the chicken thighs to the pot, skin side up. Spoon the tomato mixture over the chicken.

Cover the pot with a lid and transfer it to the preheated oven. Bake for 45-50 minutes or until the chicken is cooked through and tender.

Serve hot with chopped fresh parsley leaves on top.