Braised Chicken With Olives And Sweet Peppers

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4 red bell peppers

4 yellow bell peppers

1/4 cup plus 2 tablespoons extra-virgin olive oil

8 chicken drumsticks

8 chicken thighs

Kosher salt and freshly ground pepper

2 carrots, cut into 1/2-inch dice

2 celery ribs, cut into 1/2-inch dice

3 garlic cloves, halved

2 teaspoons thyme leaves

2 large sweet onions, halved and thinly sliced

2 cups dry white wine

2 cups chicken stock or low-sodium broth

1/2 pound large green Italian olives, such as Castelvetrano or Cerignola

2 tablespoons chopped flat-leaf parsley

Crusty bread, for serving

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