1/4 cup olive oil, divided
8 pieces bone-in skin on chicken (1 4-5 pound bird cut up or tailor the white or dark meat mix per family preference)
Salt and pepper
1/2 cup dry white wine
1 large red onion, chopped
2 to 3 ribs celery, chopped with leafy tops
2 carrots, chopped
3 medium white or yellow skinned potatoes, peeled and diced
4 large cloves garlic, sliced
1 small red chili minced or 1 teaspoon chili flakes
2 roasted red pepper, finely chopped
1 28-ounce can San Marzano tomatoes, hand crushed
1/2 cup large green olives, pitted and coarsely chopped
3 to 4 tablespoons drained capers in brine, such as Capote capers
1/4 cup red wine or sherry vinegar
2 tablespoons Acacia honey or light agave
A handful of basil, torn
A handful of parsley, chopped
1/4 cup toasted pine nuts or sliced almonds
Crusty bread such as warm ciabatta, for mopping
Heat 2 tablespoons olive oil, 2 turns of the pan, in a large Dutch oven over medium-high heat. Season the chicken pieces with salt and pepper, and brown evenly on both sides, about 7-8 minutes total; remove to a plate. Deglaze the pan with wine and evaporate to 2-3 tablespoons; pour over chicken.
Add more olive oil to pan, 2 turns of the pan along with red onion, celery, carrots, potatoes, garlic, salt, pepper and chili pepper. Partially cover pan and stir occasionally to soften, 6-8 minutes. Add roasted peppers, tomatoes, olives, capers, vinegar, honey, basil, parsley and bring to bubble. Slide chicken and juices back in and simmer to cook through, 20 minutes at low bubble.
Serve in shallow bowls and top with toasted nuts. Pass bread at table for mopping.