Pollo Alla Cacciatora

Ingredients

• Fresh parsley - 2 tablespoons, chopped
• Capers - 2 tablespoons
• Olives - 1/2 cup, pitted
• Salt and pepper - To taste
• Bay leaf - 1
• Thyme - 1 sprig
• Rosemary - 1 sprig
• Chicken broth - 1 cup
• Red wine - 1/2 cup
• Tomatoes - 4 large, diced
• Garlic - 3 cloves, minced
• Onion - 1 large, chopped
• Olive oil - 2 tablespoons
• Chicken pieces - 4 pieces (legs or thighs)

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chicken pieces and cook until browned on all sides. Remove from the skillet and set aside.
3. In the same skillet, add the chopped onion and minced garlic. Cook until the onion is translucent.
4. Add the diced tomatoes, red wine, chicken broth, rosemary, thyme, bay leaf, salt, and pepper. Stir to combine.
5. Return the chicken pieces to the skillet and bring the mixture to a simmer.
6. Cover the skillet and let it simmer for 45 minutes, or until the chicken is cooked through and tender.
7. Add the olives and capers to the skillet. Cook for an additional 5 minutes.
8. Remove the bay leaf, rosemary sprig, and thyme sprig from the skillet.
9. Garnish with fresh parsley before serving.