There are innumerable ways to prepare chicken or game alla cacciatore hunter?s style. The marvellous complexity of this dish comes not only from a multitude of seasonings, but also the patient addition of each element to the cooking pot, so they caramelise and imbue the chicken with many layers of flavour.

1 (3 -pound) whole chicken or cut-up parts

1 teaspoons coarse sea salt, or more to taste

cup extra-virgin olive oil

6 garlic cloves, peeled and smashed

8 fresh sage leaves

3 sprigs fresh rosemary

cup finely chopped shallots

cup sun-dried tomatoes, drained, cut in thin strips

1 teaspoons tomato paste

2 (or more) pickled peperoncini (or pickled hot cherry peppers), drained, seeded and quartered

teaspoon red pepper flakes, or to taste

1 tablespoons red wine vinegar

cup white wine

2 large red and yellow bell peppers, cored, seeded and cut in 1-inch strips

1 to 2 cups hot chicken, vegetable or other light broth

Season the chicken parts all over with salt, about teaspoon. Pour the olive oil into a large pan, set over medium heat and lay in the chicken in one layer (put any extra pieces on top).

Let the chicken cook and start to colour without turning, for about five minutes. Turn them and cook slowly another 5 minutes or so, until lightly caramelised all over.

Now add all the layers of flavour, one at a time:

Drop the garlic cloves into a clear spot and cook in the hot fat for a minute. Scatter the sage leaves and rosemary sprigs around the pan.

Clear another hot spot and dump in the shallots; cook for a minute while you scatter the sun-dried tomato slivers all around.

Drop the tomato paste into a hot spot and toast it for a minute.

Now turn and tumble the chicken around the pan to distribute the seasonings.

Drop the pickled pepper chunks into hot spots; sprinkle on the red pepper flakes; sprinkle another teaspoon of salt all over, too.

Turn the heat to high and pour in the red wine vinegar; let it boil for a few moments, then pour in the wine. Cook rapidly for a couple of minutes, turning the chicken in the boiling liquid.

Toss the bell pepper strips into the pan and move the chicken so the peppers can soften in the juices. Reduce the heat to medium again and cook for five or six minutes, turning all the pieces occasionally, as the peppers gradually sizzle and caramelise along with the chicken.

Ladle in a cup of hot stock, turn the chicken and vegetable pieces in the liquid and partially cover the pan. (I prop up the lid with a wooden spoon.)

Cook for 15 to 20 minutes, gently turning the pieces now and then, until the chicken is cooked through and the sauce is syrupy; add more stock during this time if needed. Taste and add salt if you like. Remove the pan from the heat and pile up the chicken and colourful peppers on a warm serving platter.

Scrape the pan juices, cooked vegetable morsels and herbs into a sieve set over a bowl or spouted cup; press against the seasonings with a spatula to release all their juices. Spoon some of the sauce over the chicken on the platter, lightly glazing the pieces, and serve the rest at the table. Makes six servings.

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