Oven Braised Chicken Cacciatore with Rosemary Recipe

By charlotteh371

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

Preparation

Step 1

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.