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, and slice the bell peppers into strips.

Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the chicken pieces, skin-side down first, until golden brown and crispy on all sides, about 5-7 minutes per side. Remove the chicken from the pot and set aside, leaving any rendered fat in the pot.

Reduce the heat to medium. Add the chopped onion to the pot and cook until softened, about 3-4 minutes. Add the minced garlic and sliced bell peppers, cooking for another 5 minutes until the peppers begin to soften. Stir in the tomato paste and cook for 1 minute, stirring constantly.

Pour in the white wine (or chicken broth) and scrape up any browned bits from the bottom of the pot. Let it simmer for 1-2 minutes until slightly reduced. Stir in the crushed tomatoes, chicken broth, rosemary sprig, thyme sprigs, and bay leaf. Bring the sauce to a gentle simmer.

Return the seared chicken pieces to the pot, nestling them into the sauce. Ensure the chicken is mostly submerged. Reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, or until the chicken is cooked through and very tender. Stir occasionally to prevent sticking.

Remove the lid, stir in the pitted Kalamata olives, and continue to simmer uncovered for another 5 minutes to allow the sauce to thicken slightly and flavors to meld. Remove the rosemary, thyme, and bay leaf. Taste and adjust seasoning if necessary. Garnish with fresh chopped parsley before serving.