Pollo alla Cacciatora

Ingredients

• 4 pieces chicken thighs
• 3 tablespoons olive oil
• 1 medium onion
• 4 cloves garlic
• 2 teaspoons fresh rosemary
• 28 ounces canned tomatoes
• 1 cup black olives
• 1 cup red wine
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 leaves bay leaves
• 2 tablespoons fresh parsley

Instructions

1. 1

   Heat 3 tablespoons of olive oil in a large skillet or Dutch oven over medium heat.

2. 2

   Season 4 chicken thighs with 1 teaspoon of salt and 1 teaspoon of black pepper. Once the oil is hot, add the chicken thighs skin-side down and sear for 5-7 minutes until golden brown. Flip and sear for another 5 minutes.

3. 3

   Remove the chicken from the skillet and set aside. In the same skillet, add 1 medium chopped onion and sauté for 3-4 minutes until softened.

4. 4

   Add 4 minced garlic cloves and 2 teaspoons of fresh rosemary to the onions, cooking for an additional 1-2 minutes until fragrant.

5. 5

   Pour in 1 cup of red wine, scraping up any browned bits from the bottom of the skillet. Allow the wine to simmer for 3-4 minutes to reduce slightly.

6. 6

   Add 28 ounces of canned tomatoes (crushed or diced), 1 cup of black olives, and 2 bay leaves to the skillet. Stir to combine.

7. 7

   Return the chicken thighs to the skillet, ensuring they are submerged in the sauce. Bring to a gentle simmer.

8. 8

   Cover the skillet with a lid and reduce the heat to low. Let it braise for 30-35 minutes, or until the chicken is cooked through and tender.

9. 9

   Once cooked, remove the bay leaves and stir in 2 tablespoons of chopped fresh parsley before serving.

10. 10

    Serve the Pollo alla Cacciatora hot, ideally with crusty bread or over a bed of polenta or pasta to soak up the delicious sauce.