Pollo alla Cacciatora Hunter Style Chicken

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

Reduce heat to medium. Add chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add minced garlic and bell peppers, cooking for another 5-7 minutes until the peppers begin to soften.

Pour in the white wine, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Let the wine simmer for 2-3 minutes until it reduces slightly.

Stir in the crushed tomatoes, chicken broth, rosemary sprigs, thyme sprigs, and bay leaf. Season with a pinch more salt and pepper. 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 simmer for 25-30 minutes, or until the chicken is cooked through and tender.

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