Pollo alla Cacciatora Hunter Style Chicken

Pat the chicken pieces dry with paper towels to ensure a good sear. Season generously all over with salt and freshly ground black pepper.

Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Place the chicken pieces in the hot oil, skin-side down, in batches if necessary to avoid overcrowding. Brown until golden and crispy on all sides, about 5-7 minutes per batch. Remove the browned chicken and set aside on a plate.

In the same pot with the remaining drippings, add the chopped onion, sliced bell peppers, and sliced mushrooms. Sauté over medium heat for 5-7 minutes, stirring occasionally, until the vegetables have softened. Add the minced garlic and cook for another minute until fragrant.

Pour in the dry white wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer for 2-3 minutes until it has reduced by about half. Stir in the crushed tomatoes, chicken broth, fresh rosemary sprigs, dried thyme, and bay leaf. Bring the sauce to a gentle simmer.

Carefully return the browned chicken pieces to the pot, nestling them into the simmering sauce. Ensure the chicken is mostly submerged in the liquid. Reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, or until the chicken is fork-tender and cooked through.

Once the chicken is cooked, remove the pot from the heat. Discard the rosemary sprigs and bay leaf. Taste the sauce and adjust seasoning with salt and pepper if needed. Garnish generously with fresh chopped parsley before serving. Serve hot with your favorite side.