Pollo alla Cacciatora Hunter Style Chicken

Pat the chicken pieces dry with paper towels and season generously with salt and black pepper. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add chicken pieces, skin-side down, and sear for 5-7 minutes per side until deeply golden brown. Remove chicken from the pot and set aside.

Reduce heat to medium. Add chopped onion to the pot and cook for 3-4 minutes until softened. Add minced garlic, red and green bell peppers, and sliced mushrooms. Sauté for another 5-7 minutes until vegetables are tender-crisp.

Stir in the tomato paste and cook for 1 minute, stirring constantly. Pour in the dry white wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Let the wine simmer for 2-3 minutes until it has reduced slightly.

Add the crushed tomatoes, chicken broth, fresh rosemary, fresh thyme, and bay leaf to the pot. Stir well to combine all ingredients. Bring the sauce to a gentle simmer.

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

Remove the rosemary, thyme sprigs, and bay leaf from the pot. Taste the sauce and adjust seasoning with salt and pepper if needed. Garnish generously with fresh chopped parsley before serving. Pollo alla Cacciatora is wonderful served with crusty bread, polenta, or pasta.