Season the chicken thighs on all sides with salt and freshly ground black pepper.
Place 1 cup of all-purpose flour on a plate, dredge the chicken thighs in the all-purpose flour evenly coating the chicken thighs.
Heat the olive oil in a large metal large skillet over medium heat, then place the chicken thighs skin side down in the metal skillet.
Cook the chicken thighs until lightly browned, about 6-7 minutes (each side), then turn them over and lightly brown the other sides of the chicken thighs.
Remove the chicken thighs from the metal skillet with tongs and place on a clean plate, set aside.
Drain off most of the chicken oil or fat from the metal skillet, leaving about 2 tablespoons of the rendered fat; just enough to coat the bottom of the metal skillet.
Add the chopped onions, chopped red bell peppers. Cook the veggies until the onions are translucent and the red bell peppers have softened about 8- minutes. Add the minced garlic to the metal skillet and cook 1-2 minutes.
Add the red wine to deglaze the metal skillet which will remove all the little bits in the bottom of the pan to give another layer of flavor. Simmer until the wine has reduced itself by about half.
Next, add the chicken broth, canned diced plum tomatoes + juice, green olives, chopped thyme, oregano, basil, kosher salt, and freshly ground black peppers to own taste.
Reduce heat to low and slowly simmer uncovered for about 6-7 minutes.
Place the braised chicken thighs on top of the tomatoes and onion mixture, making sure the skin side is up.
Cook on low heat for about 20 minutes uncovered, then 15 minutes covered.
If desired add additional torn basil before serving.