Pollo alla Cacciatora Hunter Style Chicken

Pat the chicken pieces dry with paper towels and season generously with salt and black pepper. Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the chicken in batches, skin-side down first, until golden brown and crispy on all sides, about 4-5 minutes per side. Remove chicken from the pot and set aside.

Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic, red bell pepper, and green bell pepper. Continue to cook for another 5-7 minutes, until the peppers begin to soften slightly.

Add the sliced cremini mushrooms to the pot and cook until they release their liquid and start to brown, about 5 minutes. If using, pour in the red 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 by half.

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 occasionally. Season the sauce with a pinch of salt and pepper, tasting and adjusting as needed.

Return the seared chicken pieces to the pot, nestling them into the sauce. Make sure the chicken is partially submerged in the liquid. Cover the pot, reduce the heat to low, and let it gently simmer for 25-30 minutes, or until the chicken is cooked through and very tender. The internal temperature should reach 165°F (74°C).

Carefully remove the rosemary, thyme stems, and bay leaf from the pot. Taste the sauce and adjust seasonings one last time if necessary. Garnish generously with fresh chopped parsley before serving. Pollo alla Cacciatora is wonderful served hot with crusty bread, polenta, or pasta.