Making Pollo alla Cacciatora involves a few simple steps. Follow these instructions to create this incredible dish:

1. Prepare the Chicken: Pat the chicken thighs and drumsticks dry with paper towels. Season them generously with salt and pepper.
2. Heat the Oil: In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
3. Brown the Chicken: Add the chicken pieces to the hot oil, skin-side down. Sear until golden brown, about 5-7 minutes per side. Remove and set aside.
4. Sauté Vegetables: In the same skillet, add the chopped onion and bell pepper. Sauté for 3-4 minutes until softened. Then add the minced garlic and cook for another minute until fragrant.
5. Add Tomatoes and Broth: Pour in the diced tomatoes, chicken broth, and tomato paste. Stir to combine.
6. Season: Add the oregano, basil, red pepper flakes (if using), and adjust seasoning with salt and pepper.
7. Return Chicken: Place the browned chicken back into the skillet, nestling it into the sauce.
8. Simmer: Bring the mixture to a gentle simmer, then cover and reduce the heat to low. Cook for 30-35 minutes, allowing the flavors to meld and the chicken to cook through.
9. Check Doneness: Ensure that the chicken reaches an internal temperature of 165°F (75°C). If it’s not fully cooked, cover and let it simmer for an additional 5-10 minutes.
10. Garnish and Serve: Once cooked, sprinkle with fresh parsley before serving.