Pollo alla Cacciatora Hunter Style Chicken

Pat the chicken pieces dry with paper towels. Season generously with salt and black pepper on all sides.

Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken pieces in batches, skin-side down, and brown deeply on all sides, about 5-7 minutes per batch. Remove the browned chicken and set aside.

In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the sliced bell peppers and mushrooms, cooking for 5-7 minutes until they begin to soften.

Pour in the white wine, scraping any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until the alcohol evaporates. Stir in the tomato paste, crushed tomatoes, chicken broth, rosemary, thyme, and bay leaf. Bring the sauce to a gentle simmer.

Return the browned 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 for at least 30 minutes, or until the chicken is tender and cooked through.

Stir in the pitted Kalamata olives and continue to simmer uncovered for another 5-10 minutes to allow the flavors to meld and the sauce to thicken slightly. Taste and adjust seasoning if needed. Remove the bay leaf before serving. Garnish generously with fresh chopped parsley and serve hot with polenta, crusty bread, or pasta.