Chicken Cacciatore

Instructions

1. 1
   To get things moving, thoroughly pat the chicken pieces dry with paper towels and season them generously with salt and ground black pepper on all sides.
2. 2
   Heat the extra virgin olive oil in a deep skillet or heavy-bottomed pot over medium-high heat.
3. 3
   Place the chicken pieces skin-side down and sear for about five minutes per side until they turn a beautiful deep golden brown. Remove from the pot and set aside on a plate.
4. 4
   Turn the heat down to medium and toss the chopped onion and yellow bell pepper into the remaining chicken fat. Sauté for about five minutes, stirring occasionally, until they start to soften.
5. 5
   Stir in the minced garlic, fresh rosemary sprigs, and the dried bay leaf. Cook for just one minute until fragrant, making sure the garlic doesn't burn.
6. 6
   Pour in the red wine, turning up the heat slightly, and scrape the bottom of the pot with a wooden spoon to release all those tasty browned bits. Let it simmer for two minutes to cook off the alcohol edge.
7. 7
   Pour in the chopped tomatoes along with all of their juices and stir well to combine.
8. 8
   Nestle the seared chicken pieces back into the pot, making sure they are nicely submerged in the sauce, and scatter the black olives all around.
9. 9
   Bring the liquid to a gentle simmer, cover with a tight-fitting lid, and let it cook slowly over low heat for thirty to thirty-five minutes until the chicken is incredibly tender.
10. 10
    Taste the rich sauce and adjust the salt and pepper levels to your liking. If the sauce looks a bit thin, let it simmer uncovered for the last five minutes to reduce.
11. 11
    Turn off the heat, discard the rosemary stems and bay leaf, and top with a shower of freshly chopped parsley right before serving hot.