Chicken Cacciatore

Season the chicken pieces generously on all sides with salt, pepper, garlic powder, and dried oregano. Allow the chicken to rest at room temperature for 10 minutes to absorb the seasoning.

Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Sear the chicken pieces skin-side down until golden brown, then flip and brown the other side, working in batches if necessary to avoid overcrowding.

Remove the browned chicken and set aside. In the same pan, sauté the sliced mushrooms and minced garlic in the remaining oil until the mushrooms are softened and lightly golden.

Pour in the white wine and stir to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to reduce by half.

Stir in the crushed tomatoes, tomato paste, granulated sugar, Italian herb seasoning, sweet basil, and bay leaf, mixing until the sauce is well combined and smooth.

Return the seared chicken pieces to the pan, nestling them into the sauce. Add a splash of lemon juice, reduce the heat to low, cover, and simmer until the chicken is fully cooked through and tender.

Remove the bay leaf and taste the sauce, adjusting seasoning with salt and pepper as needed. If the sauce is too thick, add a small amount of water or broth to reach your desired consistency.

Serve the Chicken Cacciatore hot, spooned generously over pasta, polenta, or crusty bread, and garnish with fresh basil or a sprinkle of oregano.