Chicken Cacciatore

Cut the raw chicken thighs into cubes.

Season chicken cubes all over with salt and pepper. Pour a roughly 1/2-inch layer of flour into a wide, shallow bowl. Dredge each chicken cube in flour and tap off excess.

In a Dutch oven or large straight-sided sauté pan, heat olive oil over medium-high heat until shimmering. Working in batches, add chicken cubes and cook, stirring occasionally, until browned all over, about 6-8 minutes per batch. Transfer chicken to a platter as it finishes cooking and set aside.

Add mushrooms to the pan and cook, scraping up browned bits with a wooden spoon and stirring occasionally, until browned all over, about 8 minutes.

Add onion and garlic to the pan and cook, stirring and scraping up any browned bits, until softened, about 6 minutes.

Add the tomato paste and let caramelize, stirring occasionally, about 2 minutes.

Add wine and bring to a simmer. Add crushed tomatoes and reserved juices, along with herb sprigs and bay leaves. Return to a simmer and season with salt and pepper.

Nestle chicken cubes and any accumulated juices into the liquid and vegetables.

Reduce heat to low, cover, and simmer for about 30 minutes. Adjust seasoning with salt to taste, and optionally add a splash of red wine (if used) for richer flavor. Discard herb sprigs and bay leaves.

Serve the cacciatore immediately, optionally over pasta or polenta. If serving with pasta or polenta, sprinkle freshly grated Pecorino Romano on top of the pasta or polenta (not into the sauce) for an authentic Italian touch.