Pollo alla Cacciatora

Pat chicken thighs dry and season both sides with salt and pepper. Finely chop the onion and garlic. Slice both bell peppers into 1 cm strips.

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add chicken thighs skin-side down and sear for 4–5 minutes per side until golden brown. Remove to a plate.

Lower heat to medium. Add onion and garlic to the pot and sauté for 2 minutes until softened. Add bell pepper strips and cook for 3–4 minutes, stirring occasionally, until they start to soften.

Pour in white wine and scrape up the browned bits stuck to the bottom. Let it bubble for 1 minute. Add canned tomatoes (crush them with your hands as you add), chicken stock, rosemary, and thyme. Return chicken thighs to the pot, nestling them into the liquid.

Bring to a boil, then reduce heat to low. Cover and simmer for 45–50 minutes, until chicken is tender and registers 75°C internal temperature.

Stir in black olives and simmer uncovered for 5 minutes. Remove rosemary and thyme sprigs. Taste and adjust salt and pepper. Serve immediately with crusty bread or polenta.