Pollo alla Cacciatora

6 steps. Take it one step at a time.

1. 01

   Season the chicken pieces

   Season the chicken pieces with salt and pepper, then lightly dredge them in flour, shaking off any excess.

2. 02

   Heat the olive oil

   Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Brown the chicken skin-side down first for about 5 minutes per side until golden. Remove the chicken from the pan and set aside.

   10 min
3. 03

   Add the onion and bell pepper

   In the same skillet, add the onion and bell pepper. Sauté for about 5 minutes until the vegetables have softened. Add the garlic and cook for another minute until fragrant.

   6 min
4. 04

   Pour in the white wine

   Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer for 2 minutes to reduce slightly.

   2 min
5. 05

   Add the crushed tomatoes and the rosemary sprig

   Add the crushed tomatoes and the rosemary sprig. Return the chicken and any collected juices to the pan. Bring to a boil, then reduce heat to low, cover, and simmer for 30–35 minutes until the chicken is cooked through and tender.

   35 min
6. 06

   Remove the rosemary sprig and taste

   Remove the rosemary sprig and taste for seasoning. Serve hot, optionally garnished with fresh parsley.