Chicken Cacciatore with Rice

Pat the chicken pieces dry with paper towels and season them with salt and ground black pepper. Dredge the chicken in flour, coating all sides evenly and shaking off any excess.

Heat the olive oil in a large skillet or Dutch oven over medium-high heat until shimmering. Working in batches if necessary, brown the floured chicken pieces on all sides until golden, approximately 8–10 minutes total.

Remove the browned chicken from the skillet and set aside. Add the chopped onion to the remaining oil and cook until softened, about 2–3 minutes.

Mince the garlic clove and add it to the onions, stirring constantly for about 30 seconds until fragrant.

Pour the dry white wine into the skillet, scraping the bottom with a wooden spoon to release any browned bits. Let the wine reduce slightly for 1–2 minutes.

Add the chopped canned tomatoes (with their juices), bay leaf, whole cloves, and fresh parsley to the skillet and stir well. Return the chicken pieces to the skillet, nestling them into the sauce.

Reduce heat to low and cover the skillet. Simmer gently for 25–30 minutes, until the chicken is cooked through and tender.

Add the green pepper strips to the skillet and continue simmering uncovered for 5–7 minutes until the peppers are just tender but still retain some crispness.

Remove the bay leaf and discard it before serving. Check the sauce for seasoning and adjust salt and pepper as needed.

Serve the chicken cacciatore and sauce over the hot cooked rice, spooning the sauce generously over each portion.