Pollo alla Cacciatora Hunter Style Chicken

Pat the chicken thighs dry with paper towels. Season generously all over with salt and freshly ground black pepper. This step is crucial for developing a flavorful crust.

Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, add the chicken thighs skin-side down and cook for 5-7 minutes until the skin is deeply golden brown and crispy. Flip and cook for another 3-4 minutes on the other side. Remove chicken from the pot and set aside.

Reduce heat to medium. Add the chopped onion and bell peppers to the pot, scraping up any browned bits from the chicken. Sauté for 5-7 minutes until the vegetables start to soften. Add the minced garlic and cook for another minute until fragrant.

Pour in the white wine, stirring and scraping the bottom of the pot to deglaze and release all the flavorful fond. Let the wine simmer for 2-3 minutes until it has reduced by half. Stir in the crushed tomatoes and chicken broth.

Return the browned chicken to the pot, nestling it 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 cook for 25-30 minutes, or until the chicken is tender and cooked through.

Remove the lid, stir in the pitted Kalamata olives, and let it simmer uncovered for an additional 5 minutes to allow the sauce to thicken slightly. Remove the herb sprigs and bay leaf. Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh chopped parsley before serving.