Chicken Cacciatore

Season chicken thighs on both sides with salt and pepper.

Dredge the seasoned chicken thighs in all-purpose flour, shaking off any excess.

Heat olive oil in a large skillet over medium-high heat.

Carefully place the dredged chicken thighs in the hot oil and sear on both sides until golden brown.

Once browned, remove the chicken from the skillet and set aside.

Lower the heat to medium. Add the sliced onion to the same skillet and sauté for a couple of minutes.

Add the sliced red and yellow bell peppers to the skillet and continue to sauté.

After a few minutes, add the sliced mushrooms to the pan.

Stir in the chopped garlic and season the vegetables with salt and pepper.

Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Let it cook for a couple of minutes until the alcohol evaporates.

Add the hand-crushed whole peeled tomatoes to the skillet.

Stir in the Italian seasoning.

If using, stir in the Kalamata olives and nestle the pecorino cheese rind into the sauce.

Return the seared chicken thighs to the skillet, nestling them into the sauce and vegetables.

Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet and let it cook for 1 hour, stirring occasionally.

Serve the chicken cacciatore hot, spooned over creamy polenta.