Pollo alla Cacciatore

1. Vegetables: Chop the onion and garlic (you can also leave the cloves whole). Cut the peppers into strips and remove the seeds. Cut the cherry tomatoes in half.
2. Chicken: Season the chicken thighs with salt and pepper, then coat them in a little flour.
   Shake off any excess. Heat a generous amount of olive oil in a casserole dish or deep frying pan. Brown the chicken on all sides over a medium heat. Add the garlic at the end of cooking, then remove everything from the pan and set aside.
3. Fry the vegetables: In the same pan, fry the onion and garlic until translucent. Then add the peppers and cook for 3 to 4 minutes to soften them.
4. Deglaze and season: Pour in the red wine to deglaze and reduce slightly to allow the alcohol to evaporate.
   (The wine is optional but adds a nice depth of flavour. You can also use stock or chicken broth.) Add the rosemary, sage and cherry tomatoes. Simmer for a few minutes.
5. Add the sauce: Return the chicken to the pan and pour in the Bertolli Basilico sauce. Add the bay leaves and olives. Mix well and simmer over a low heat for about 30 minutes, with the lid slightly ajar, until the meat is tender and the sauce has thickened. Then remove the herbs and bay leaves.
6. Chef’s tip: For a beautiful presentation and even more flavour: take a little extra onion, pepper, garlic and tomatoes, drizzle with olive oil, season with salt and pepper and roast in the oven at 180°C until golden brown. Then serve them on and around the dish.
7. Serving: You can cut the chicken into diagonal slices and arrange them on a preheated plate. Drizzle with sauce and arrange the roasted vegetables around it. Finish with a few drops of balsamic syrup and fresh basil leaves.

Buon appetito!

Wine recommendation: A good Chianti Classico or Barbera d’Alba will accompany this dish wonderfully.