Easy Chicken Cacciatore

• 5 chicken thighs
• Salt and pepper, to taste
• 1 onion, finely chopped
• 1 carrot, peeled and diced
• 2 stalks of celery, cut into pieces
• 5.3 ounces (150g) of tomato pulp
• 5.3 ounces (150g) of tomato puree
• 2 bay leaves
• Garlic, to taste, crushed or chopped (according to preference)
• Yellow datterini tomatoes to taste (optional)
• Taggiasca olives to taste (optional)

1. Preparing the Chicken: Season the chicken thighs with salt and pepper on both sides.
2. Browning: In a large skillet or pot, brown the chicken thighs over medium-high heat for about 10 minutes per side, or until they are well browned on both sides. Once browned, remove the chicken from the pan and set aside.
3. Vegetable Sauté: In the same pot, add a bit of oil if necessary, and sauté the onion, carrot, and celery until soft, about 5-8 minutes. Add the garlic and cook for another minute until aromatic.
4. Adding Tomato and Bay Leaves: Add the tomato pulp, tomato puree, and bay leaves. Stir well to combine all the ingredients.
5. Cooking the Chicken: Return the chicken to the pan with the vegetable and tomato mixture. Ensure that the chicken thighs are well submerged in the sauce.
6. Slow Cooking: Cover the pot and simmer for about 1 hour, or until the chicken is tender and the sauce has thickened. If necessary, adjust salt and pepper during cooking.
7. Finishing and Serving: Remove the bay leaves before serving. Serve the chicken hot, possibly accompanied by a side of roasted potatoes or polenta.

For an extra touch of flavor and color, in addition to the tomato pulp, you can add yellow datterini tomatoes and Taggiasca olives towards the end of cooking.