Pollo alla Cacciatora Hunter Style Chicken

Pat chicken pieces dry with paper towels. Season generously all over with salt and freshly ground black pepper. This helps create a flavorful crust.

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

Reduce heat to medium. Add the chopped onion to the same pot and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic, sliced red and green bell peppers, and sliced mushrooms. Sauté for another 7-10 minutes, until the vegetables are tender-crisp.

If using, pour in the dry red wine and scrape up any browned bits from the bottom of the pot with a wooden spoon. Let it simmer for 2 minutes until slightly reduced. Stir in the crushed tomatoes, chicken broth, dried oregano, and the sprigs of fresh rosemary and thyme. Bring the mixture to a gentle simmer.

Return the browned chicken pieces to the pot, nestling them into the sauce. Ensure the chicken is mostly submerged. Cover the pot, reduce the heat to low, and let it simmer for 30-35 minutes, or until the chicken is cooked through, tender, and the sauce has thickened slightly. The internal temperature of the chicken should reach 165F (74C).

Carefully remove and discard the rosemary and thyme sprigs from the pot. Taste the sauce and adjust seasoning with more salt and pepper if necessary. Ladle the Pollo alla Cacciatora onto plates, garnishing generously with fresh chopped parsley before serving hot. It pairs wonderfully with crusty bread, polenta, or pasta.