Cacciatore means “hunter’s style” and I always imagine a group of hunter gathered around a fire digging into bowls of this. It’s the same way I imagine the crew from a fishing boat gathered on the dock for some fish stew. This dish is belly warming and tastes great the next day. While I add the thyme and bay leaves to the braise early on, I add them in and let it sit, almost like a teabag in a cup of tea, and then remove it before it takes over. Sometimes less is more. You can mix breast and thigh meat or do all of one of the other for this recipe.
Roasted Brussels sprouts