Spicy Italian Chicken Casserole

Step 1: Use a small knife to make about five cuts in the chicken skin. Sprinkle both sides with salt and pepper.

Step 2: Place the chicken skin-side down in a cold, large nonstick skillet. Turn the stove to medium-high. As the pan heats, fat beneath the skin will begin to melt through the cuts.

Step 3: Cook for 4 to 5 minutes, until the skin is golden and crisp. Turn the chicken and cook the other side for 3 minutes.

Step 4: Transfer the chicken to a plate. Discard the fat without scraping the pan, then return the pan to the stove.

Step 5: Add the oil, garlic and onion. Cook for 1 minute, then add the bell peppers and cook for 2 minutes. Add the wine, bring to a simmer and stir, scraping the golden bits from the pan into the sauce.

Step 6: When most of the wine has evaporated and its aroma has faded, add the tomatoes, water and pepper flakes. Stir and bring to a simmer. Adjust the heat so the sauce bubbles steadily but not rapidly or sluggishly.

Step 7: After about 5 minutes, stir in the olives and capers. Taste the sauce and add salt and pepper.

Step 8: Place the chicken in the sauce, taking care not to submerge the skin. Cook for another 5 minutes.

Step 9: Sprinkle with parsley. Serve with crusty bread, or toss or spoon half the sauce over pasta and serve the rest with the chicken.