Oven Braised Chicken Cacciatore with Rosemary Recipe

Oven Braised Chicken Cacciatore with Rosemary Recipe
Oven Braised Chicken Cacciatore with Rosemary Recipe

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2 1/2

    tablespoons olive oil, divided

  • 2

    red bell peppers, sliced

  • 2

    green bell peppers, sliced

  • 1

    large onion, sliced

  • 3

    cloves garlic, chopped

  • 2

    celery stalks, sliced

  • 2

    8-ounce packages mushrooms, sliced

  • 2/3

    cup red wine

  • 1

    cup chicken broth

  • 1

    28-ounce box or can tomato sauce

  • 4

    sprigs fresh rosemary

  • 5

    pounds chicken on the bone (I used drumsticks and thighs)

  • salt and pepper, to taste

  • garlic powder, to taste

  • chopped parsley, for garnish, optional

Directions

Preheat oven to 350 degrees. Heat 1 tablespoon olive oil in a large saute pan. Add red peppers, green peppers, onions, garlic, celery and mushrooms. Saute until onions are translucent, about 6-7 minutes. Add red wine; simmer 2-3 minutes. Add broth, tomato sauce and rosemary. Season to taste with salt and pepper. Season chicken pieces with salt, pepper and garlic powder. In a large skillet, heat 1½ tablespoons oil. Brown chicken on both sides, about 3-5 minutes on each side. Place chicken in large Dutch oven. Pour sauce on top. Cover pot and place in oven; bake 1 hour or until meat is tender and falling off the bone. Sprinkle with chopped parsley before serving if desired.

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