In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat.
Season the chicken pieces with salt, black pepper, garlic powder, onion powder, and red pepper flakes.
Add the chicken to the skillet, skin side down, and sear for about 5-7 minutes until golden brown. Flip and sear the other side for another 5 minutes. Remove the chicken and set aside.
In the same skillet, add the sliced onion and bell pepper. Sauté for about 3-4 minutes until softened. Add the minced garlic and cook for an additional minute.
Pour in the chicken broth, white wine, and apple cider vinegar, scraping up any browned bits from the bottom of the skillet.
Return the chicken to the skillet, skin side up, and sprinkle with chopped rosemary.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley before serving.
Notes
For a spicier version, add sliced jalapeños or increase the amount of red pepper flakes.
Serve with crusty bread or over rice to soak up the delicious sauce.