Add 4 bone-in skin-on chicken breasts and brown on all sides.
While chicken is browning, thinly slice. Once chicken is browned, remove from the pot, and add the sliced onion and peppers and saute until tender. Add garlic, 1 Tbsp of capers and return chicken to the pot.
Deglaze the bottom of the pot with 1 cup of dry white wine and scrape all of the browned bits with a wooden spatula. Add 2 cups of chicken stock, 1 tsp of red pepper flakes and 1 Tbsp of dried Italian herbs.
Reduce to a simmer and cook uncovered until chicken reaches internal temperature of 160 degrees. Sprinkle with freshly chopped Italian parsley and taste sauce for seasoning.
Serve the chicken, vegetables and reduced wine/stock sauce over cooked pasta and top with freshly grated Parmesan cheese and freshly cracked black pepper.
