Season the chicken with salt and pepper, and coat it with flour.
In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
Add the chicken to the skillet and cook until it is browned on both sides, about 5-7 minutes per side. Remove the chicken from the skillet and set it aside.
Add the onions, green bell pepper, and garlic to the skillet and cook until the vegetables are softened, about 5-7 minutes.
Add the diced tomatoes, chicken broth, red wine, oregano, basil, and bay leaf to the skillet. Stir to combine.
Return the chicken to the skillet, spooning some of the sauce over the chicken.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30-40 minutes or until the chicken is cooked through and the sauce has thickened.
Remove the bay leaf from the skillet.
Serve the chicken cacciatore hot, garnished with chopped parsley. You can also serve it over pasta or with a side of crusty bread.
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