Pollo alla Cacciatora Hunter Style Chicken

Pat the chicken pieces dry with paper towels and season generously with salt and black pepper. Chop the onion, mince the garlic, slice the bell peppers, and slice the mushrooms. Have all ingredients ready before cooking.

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Sear the chicken pieces in batches, skin-side down first, until golden brown on all sides, about 4 minutes per side. Remove the chicken from the pot and set aside, leaving the drippings.

Reduce the heat to medium. Add the chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 3 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the sliced red and green bell peppers and cook for 3 minutes until they begin to soften.

Add the sliced cremini mushrooms to the pot and cook until they release their liquid and start to brown, about 3 minutes. Pour in the dry white wine, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Let the wine simmer for 2 minutes to reduce slightly.

Stir in the crushed tomatoes and chicken broth. Add the fresh rosemary sprig, 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. Cover the pot and reduce the heat to low. Let it simmer gently for 10 minutes, or until the chicken is cooked through. Remove the rosemary, thyme, and bay leaf. Taste the sauce and adjust seasoning. Garnish with fresh chopped parsley and serve hot.