Why “hunter” style? One story is that if a hunter came home empty-handed, his wife would kill a chicken for the meal instead. When I first experimented with this recipe, I made it without mushrooms or bell peppers, which are often included in chicken cacciatore. Since then, I’ve come to enjoy the dish with mushrooms and bell peppers so have updated the recipe to reflect those additions. If you prefer it without one or both of these ingredients, please feel free to leave them out. Many people also add green olives or capers which would be great additions as well. Working in batches so that you don’t crowd the pan, place the chicken pieces skin side down in the pan. Cook until nicely browned, about 5 minutes, then turn over and lightly brown the other side. Remove chicken to a bowl, set aside. Drain off all but 2 tablespoons of the rendered fat. If you have less than 2 Tbsp of fat in the pan, add more olive oil until you have about that much oil coating the pan. Cook until the onions are translucent, and the mushrooms have given up most of their moisture, stirring frequently, about 10 minutes. Add the garlic to the pan and cook a minute more. Stir in the pepper, thyme, oregano, and about a teaspoon of salt. Test and taste to adjust. Simmer uncovered for another 5 minutes. Cook the chicken on a low simmer, turning and basting from time to time. Cook until the thighs are tender, about 30 to 40 minutes.
