Preheat your oven to 400℉
Crush the garlic, set aside. Chop the onions (roughly is fine, as it will all melt away in the sauce) & set aside.
In an oven-safe pan or dutch oven, heat the olive oil and add in the crushed garlic cloves on medium heat. Cook for 3 minutes and then add the chicken thighs. Raise the heat to high and sear the chicken thighs until lightly browned on both sides, approximately 5-7 minutes in all.
While the chicken sears, prepare your tomatoes: wash and roughly dice then set aside.
Once the chicken is seared, lower the heat to medium & remove the chicken from the pan. Set aside. Add in your onions to the pan, stir often. After 3-4 minutes, deglaze with the chicken stock.
Add in the olives, thyme & wine. Then add in the tomatoes. Let simmer for 5 minutes, and meanwhile, prepare cut your bell peppers into strips. Do not dice them, or they will disappear into the sauce. Add in your peppers to the sauce and add in your spices. Cover and let simmer for another 5-7 minutes.
Uncover and add your chicken back in (liquids and all), stir, and place in the middle of the oven, uncovered. Bake for 20 minutes @400F. Allow to cool-down for 10 minutes before serving. Garnish with a few leaves of basil or any other fresh herb you like.