Hunter Style Chicken

1. Rinse the chicken, pat it dry, and then properly season the chicken on all sides with salt.
2. In a large skillet, add in the olive oil and let it heat on medium heat. You must work in batches otherwise, it could be too crowded. Place the chicken –skin down- in the heated pan, and let it cook until it has browned nicely (this takes 5 minutes) and turn it over so the other side can cook.
3. Remove the chicken and place it in a bowl. You need to drain the pan, but keep 2 tablespoons of the rendered fat, but if you have less than that, you can add more olive oil until the bottom of the pan is covered.
4. Then add the onions, bell peppers, and mushrooms to the pan and put it on medium high heat. You need to cook under the onions are translucent and the mushrooms have lost their moisture while you are constantly stirring (this takes 10 minutes). Then add the garlic and cook it for an additional 1 minute.
5. Pour in the wine and scrape all the brown bits from the bottom of the pan. Let the wine reduce by half and add the tomatoes. While stirring, add pepper, thyme, oregano, and salt. You can taste and adjust any flavors and let it cook for 5 minutes.
6. Put the chicken on the onions and tomatoes with their skin side up. Put the heat low and cover the pan with a large lid.
7. Let the chicken cook on low heat. It will take around 30 to 40 minutes for the thighs to get tender.

Trivia

• The original name for this dish is chicken cacciatore because cacciatore means hunter.
• The main ingredients are onion, garlic, and tomatoes.
• Bell peppers and mushrooms are added to elevate the flavor.