Pollo alla Cacciatora Hunter Style Chicken

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

Reduce heat to medium. Add the chopped onion, garlic, red bell pepper, green bell pepper, and sliced mushrooms to the same pot. Cook, stirring occasionally, for 8-10 minutes until the vegetables have softened and the onions are translucent.

Pour in the dry red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits. Increase heat to medium-high and bring to a simmer, allowing the wine to reduce by about half, which takes approximately 2-3 minutes.

Stir in the crushed tomatoes and chicken broth. Add the fresh rosemary sprigs, thyme sprigs, and bay leaf. Bring the sauce to a gentle simmer, stirring to combine all ingredients.

Return the seared chicken pieces to the pot, nestling them into the sauce. Ensure the chicken is mostly submerged. Reduce the heat to low, cover the pot, and let it simmer gently for 25-30 minutes, or until the chicken is cooked through and very tender.

Carefully remove the rosemary, thyme stems, and bay leaf from the pot. Taste the sauce and adjust seasoning with salt and pepper as needed. Let the dish rest for a few minutes before serving. Garnish with fresh chopped parsley.