Pollo alla Cacciatora Hunter Style Chicken

Pat the chicken pieces dry with paper towels and season generously with salt and black pepper. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Sear the chicken pieces, skin-side down first, until golden brown and crispy, about 5-7 minutes per side. Remove the chicken from the pot and set aside.

Reduce the heat to medium. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Stir in the sliced red and green bell peppers and cook for 5-7 minutes until they begin to soften.

Pour in the white wine, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Let the wine simmer for 2-3 minutes until it has reduced slightly. Stir in the crushed tomatoes and chicken broth.

Return the seared chicken pieces to the pot, nestling them into the sauce. Add the fresh rosemary sprigs, thyme sprigs, and bay leaf. Bring the sauce to a gentle simmer, then reduce the heat to low, cover the pot, and let it braise for 25-30 minutes, or until the chicken is cooked through and very tender.

Remove the lid and check the chicken for doneness. If the sauce is too thin, you can simmer it uncovered for a few more minutes to reduce. Taste and adjust seasoning with salt and pepper as needed. Remove the bay leaf and herb sprigs before serving.

Garnish with freshly chopped parsley and serve hot. Pollo alla Cacciatora pairs wonderfully with a side of creamy polenta, crusty Italian bread, or a simple pasta like tagliatelle to soak up the delicious sauce. A fresh green salad also makes a great accompaniment.