Pollo alla Cacciatora

Ingredients

• 11 whole chicken (about 1.5kg / 3.3 lb), cut into 8 pieces
• 23 tbsp olive oil
• 31 large onion, sliced
• 42 red or yellow bell peppers, sliced
• 54 garlic cloves, crushed
• 6400g (14 oz) canned chopped tomatoes
• 7150ml (⅔ cup) dry white or red wine
• 8100g (3.5 oz) black or green olives, pitted
• 92 tbsp capers (optional)
• 101 tsp dried oregano
• 11Fresh rosemary and thyme sprigs
• 12Salt and freshly ground black pepper
• 13Fresh parsley, chopped, to serve

Instructions

1. 1Season the chicken pieces generously with salt and pepper. Heat olive oil in a large heavy casserole or wide saucepan over medium-high heat.
2. 2Brown the chicken pieces on all sides, about 8–10 minutes. Remove and set aside.
3. 3In the same pan, reduce heat to medium. Add the onions and bell peppers and cook for 5 minutes until softened.
4. 4Add the garlic and cook for 1 minute. Pour in the wine and let it bubble and reduce by half.
5. 5Add the canned tomatoes, oregano, rosemary, and thyme. Stir well and return the chicken to the pan.
6. 6Add the olives and capers if using. Cover and simmer on low heat for 35–45 minutes, turning the chicken occasionally, until cooked through and the sauce is rich and thick.
7. 7Taste and adjust seasoning. Garnish with fresh parsley and serve with crusty bread, polenta, or pasta.