Pollo alla Cacciatora Hunter Style Chicken

Pat the chicken pieces dry and season generously with salt and pepper. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the chicken in batches, skin-side down first, until deeply golden brown on all sides. Remove the chicken from the pot and set aside.

Reduce heat to medium. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the sliced red and green bell peppers and mushrooms. Sauté for 5-7 minutes until the vegetables begin to soften.

Pour in the dry white wine or chicken broth, scraping up any browned bits from the bottom of the pot with a wooden spoon. Stir in the tomato paste and cook for 1 minute. Add the canned diced tomatoes with their juice, rosemary, thyme, and bay leaf. 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. If needed, add a little more broth or water to cover. Reduce heat to low, cover the pot, and let it simmer for 25-30 minutes, or until the chicken is cooked through and very tender.

Remove the lid. Stir in the pitted Kalamata olives. Continue to simmer uncovered for another 5 minutes to allow the flavors to meld and the sauce to slightly thicken. Taste and adjust seasoning with salt and pepper as needed.

Remove the rosemary sprigs, thyme stems, and bay leaf before serving. Ladle the Pollo alla Cacciatora into shallow bowls. Garnish generously with fresh chopped parsley. Serve hot with your favorite side dishes like polenta, crusty bread, or pasta.