Dredge the chicken thighs lightly with arrowroot starch and season with salt and pepper.
Warm-up a heavy bottom stockpot (I use my favorite le Creuset for this dish.) over medium heat and preheat the oven to 325 degrees.
Sear the chicken in the olive oil until it is nice and golden, then set them aside.
In the skillet, saute the onions, carrots, mushrooms, and bell peppers with half the seasoning until they start to soften and get a little bit of color.
Add in the minced garlic and then let it cook 1-2 more minutes.
Then add the crushed tomatoes, the wine (or chicken stock), balsamic vinegar, kalamata olives, and the remaining spices and give it a stir to combine.
Place the chicken thighs back into the sauce.
Cover and transfer the dish to the oven and cook for 45 minutes to an hour or until the sauce has thickened and the chicken falls off the bone tender.