Pollo alla Cacciatora Hunter Style Chicken

Pat the chicken pieces dry with paper towels and season generously with salt and black pepper. In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sear the chicken pieces, skin-side down first, until golden brown and crispy, about 5-7 minutes per side. Remove the 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 and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Add the sliced red and green bell peppers to the pot and cook for 5-7 minutes, stirring occasionally, until they begin to soften. 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 half.

Stir in the tomato paste until well combined. Add the crushed tomatoes, chicken broth, fresh rosemary sprigs, fresh 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 tender. The internal temperature should reach 165°F (74°C).

Remove the rosemary, thyme sprigs, and bay leaf before serving. Taste the sauce and adjust seasoning with salt and pepper if necessary. Garnish generously with fresh chopped parsley. Serve hot with your favorite side dish such as polenta, crusty bread, or pasta.