Pollo alla Cacciatora

Season the chicken breasts with salt and pepper on both sides.

In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 3-4 minutes per side until golden brown. Remove the chicken from the skillet and set aside.

In the same skillet, add the ground beef and cook, breaking it up with a wooden spoon, until browned, about 5 minutes.

Add the diced onion and minced garlic to the skillet and cook for 2-3 minutes until fragrant.

Stir in the chopped rosemary, thyme, and sage. Pour in the red wine and crushed tomatoes. Bring the mixture to a simmer and let it cook for 10 minutes, stirring occasionally.

Return the chicken breasts to the skillet and nestle them into the sauce. Simmer for an additional 10 minutes, or until the chicken is cooked through and the sauce has thickened.

Serve the Pollo alla Cacciatora warm, with slices of crusty bread on the side.