Pollo alla Cacciatora Hunter Style Chicken

Pat the chicken pieces dry and season generously with salt and pepper. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the chicken in batches, skin-side down first, until golden brown on all sides. Remove the chicken from the pot and set aside.

Reduce the heat to medium. Add the chopped onion and sliced bell peppers to the same pot, adding a little more olive oil if needed. Sauté for 5-7 minutes until the vegetables start to soften. Add the minced garlic and cook for another minute until fragrant.

Pour the white wine into the pot, scraping up any browned bits from the bottom with a wooden spoon. Let the wine simmer and reduce by about half, which should take 2-3 minutes. This adds a wonderful depth of flavor to the sauce.

Stir in the crushed tomatoes, chicken broth, fresh rosemary sprig, and chopped thyme. Bring the sauce to a gentle simmer. Taste and adjust seasoning with salt and pepper as needed.

Return the browned chicken pieces to the pot, nestling them into the sauce. Ensure the chicken is partially submerged. Cover the pot, reduce the heat to low, and let it simmer for 25-30 minutes, or until the chicken is cooked through and tender.

Once cooked, remove the rosemary sprig. Let the Pollo alla Cacciatora rest for a few minutes before serving. Garnish with fresh chopped parsley. Serve hot with your favorite side dishes like polenta, pasta, or crusty bread.