Prepare the Chicken:

• Season: Pat the chicken pieces dry with paper towels. Season them generously with salt and pepper on all sides. If you have time, marinate the chicken in the refrigerator for up to 30 minutes for added flavor.

Sear the Chicken:

• Heat Oil: In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
• Brown the Chicken: Add the chicken pieces, skin side down, and sear until golden brown (about 5-7 minutes). Flip and brown the other side for another 5 minutes. Remove the chicken and set aside.

Cook the Vegetables:

• Sauté Onion and Garlic: In the same skillet, add the chopped onion and sauté for about 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute, stirring frequently.
• Add Bell Pepper: Stir in the sliced bell pepper and cook for another 3-4 minutes until it starts to soften.

Add Tomatoes and Wine:

• Combine Ingredients: Pour in the diced tomatoes (with their juices) and the white wine (or chicken broth). Stir well to combine.
• Season: Add the dried oregano and mix to incorporate all the flavors.

Braise the Chicken:

• Return Chicken to Pan: Nestle the seared chicken pieces back into the skillet, making sure they are submerged in the sauce.
• Simmer: Bring the mixture to a gentle simmer, then cover and reduce the heat to low. Let it cook for about 30-40 minutes, or until the chicken is cooked through and tender. The internal temperature should reach 165°F (75°C).

Serve:

• Garnish: Once done, remove the skillet from heat. Taste the sauce and adjust seasoning with salt and pepper if needed. Garnish with fresh basil leaves.
• Pairing Suggestions: Serve the Pollo alla Cacciatora with crusty bread, pasta, or polenta to soak up the delicious sauce.