Oven Braised Chicken Cacciatore with Rosemary Recipe
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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
Details
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.
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