Chicken Cacciatore

Pat chicken thighs dry with paper towels and season generously with salt and pepper on both sides.

Heat 1.5 tbsp olive oil in a large heavy-bottomed pot over medium-high heat until shimmering. Working in batches to avoid crowding, sear chicken thighs skin-side down for 4–5 minutes until golden brown, then flip and sear the other side for 3 minutes. Transfer to a plate.

Add remaining 1.5 tbsp olive oil to the pot. Add sliced onion and peppers; sauté for 5 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.

Stir in tomato paste and cook for 2 minutes, stirring constantly to coat the vegetables.

Pour in wine, scraping up any browned bits from the pot bottom. Add canned tomatoes with juices and chicken broth. Return seared chicken to the pot, nestling it among the vegetables.

Add rosemary sprigs, bay leaf, kalamata olives, and a pinch of black pepper. Bring to a simmer, then reduce heat to medium-low. Partially cover and braise for 30–35 minutes until chicken is tender and cooked through (165°F internal temperature).

Remove and discard rosemary sprigs and bay leaf. Taste and adjust salt and pepper as needed.

Ladle chicken and sauce over freshly cooked pasta or rice. Garnish with fresh chopped parsley and serve hot.