Pollo alla Cacciatore

🔥 Prep

• Pat dry 800 g chicken thighs, then season with 1.5 tsp salt and 1 tsp black pepper, and lightly dust with 2 tbsp all-purpose flour.
• Slice 250 g cremini mushrooms into ¼‑inch pieces.
• Dice 1 yellow onion.
• Core and slice 1 red bell pepper into thin strips.
• Mince 6 cloves garlic.
• Measure 45 ml olive oil, 120 ml dry white wine, and 60 ml water into separate bowls.
• Open 800 g canned plum tomatoes; crush by hand or with the back of a spoon.
• Measure 2 tbsp tomato paste.
• Pit and halve 80 g Kalamata olives.
• Pick leaves from 3 sprigs fresh rosemary and 4 sprigs fresh thyme (or keep sprigs whole for easy removal).
• Chop 0.25 cup fresh flat-leaf parsley.

🔥 Cook

• 1. Heat 45 ml olive oil in a large Dutch oven over medium-high heat; sear chicken thighs skin-side down until golden brown and crisp, about 5-6 minutes per side, then transfer to a plate.
• 2. Add the sliced 250 g cremini mushrooms, diced 1 yellow onion, sliced 1 red bell pepper, and minced 6 cloves garlic to the pot; sauté over medium heat for 6-8 minutes until vegetables are tender.
• 3. Pour in 120 ml dry white wine to deglaze, scraping up browned bits; simmer over medium heat until reduced by half, about 3-4 minutes.
• 4. Stir in the crushed 800 g canned plum tomatoes, 2 tbsp tomato paste, the rosemary and thyme sprigs, 80 g Kalamata olives, and 0.5 tsp red pepper flakes; bring to a gentle simmer.
• 5. Return the chicken thighs to the pot, cover, and reduce heat to low; braise for 30 minutes until chicken is tender and sauce has thickened.
• 6. Remove the herb sprigs, stir in 0.25 cup chopped fresh flat-leaf parsley, adjust seasoning with salt and pepper if needed, and serve.

🔥 Serve

• Spoon the braised chicken and sauce onto a warm platter or shallow bowl.
• Garnish with an extra sprinkle of chopped fresh parsley and a lemon wedge for brightness, if desired.
• Serve hot with crusty artisan bread, creamy polenta, or buttered egg noodles to soak up the rich sauce.