4 bone-in chicken thighs (about 1 kg)

4 chicken drumsticks

½ tsp cooking salt / kosher salt

¼ tsp black pepper

1 tbsp olive oil

For the cacciatore sauce:

1 onion, halved and finely sliced

2 rosemary sprigs (or 1 tsp dried rosemary)

2 bay leaves

3 garlic cloves, finely minced

3 anchovy fillets (or 1 tsp anchovy paste, optional)

250 g mushrooms, sliced

2 red capsicum, sliced 8 mm thick

⅓ cup tomato paste

¾ cup extra chicken stock

2 cups low-sodium chicken stock

400 g canned crushed tomatoes

16 whole kalamata olives, pitted and drained

¼ tsp cooking salt / kosher salt

¼ tsp black pepper

1 tsp dried oregano

For serving:

Mashed potato or polenta

Finely chopped parsley, optional

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Season chicken pieces with salt and pepper. Heat olive oil in a large pan over high heat. Brown thighs skin-side down for 6 minutes, flip briefly, then remove. Repeat with drumsticks, browning 1½ minutes per side. Set aside.
Discard excess fat, leaving about 2 tbsp in the pan. Reduce heat to medium, add onion, rosemary, bay leaves, and oregano, and cook for 3 minutes until onions soften.
Add garlic and anchovies, cooking for 30 seconds while mashing anchovies into the pan. Increase heat to high, then add mushrooms and red capsicum. Cook for 5 minutes until softened and slightly golden.
Stir in tomato paste and cook for 2 minutes. Add both chicken stocks and crushed tomatoes, scraping the bottom of the pan to release browned bits. Season with salt and pepper.
Bring to a gentle simmer, then return chicken pieces skin-side up. Cover and simmer over medium heat for 20 minutes.
Remove lid, add olives, and simmer uncovered for 10 minutes to thicken the sauce.
Remove bay leaves and rosemary sprigs. Adjust seasoning, then serve with mashed potatoes, rice, or polenta. Garnish with parsley if desired.

Boneless thighs can be used for faster cooking — simmer for the final 10 minutes only.

For a creamy variation, stir in a tablespoon of cream or butter at the end.

Add fennel or zucchini for extra vegetables.

Omit anchovies for a milder flavor, or add chili flakes for a bit of heat.

Best made ahead — the flavor deepens overnight.