Chicken Cacciatore
3-4 pounds bone-in, skin-on chicken legs, thighs and drumsticks
salt and pepper
3 Tablespoons olive oil
1 large onion, sliced thinly
1 large red bell pepper, seeded and thinly sliced
1 large green bell pepper, seeded and sliced thinly
2 Tablespoons minced garlic
3/4 cup dry white wine
28oz. can crushed tomatoes, undrained
1 jar sliced mushrooms, drained (optional)
1/2 Tablespoon dried thyme
1 teaspoon each dried sage and dried rosemary
1 bay leaf
Chopped parsley for garnish
- Preheat oven to 350 degrees. Season chicken with salt and pepper.
- In a large pan or a Dutch oven, heat oil over medium-high heat until shimmering. Work in batches and add chicken, cook and turn occasionally until browned all over, about 6 minutes preside. Transfer chicken to a plate and set aside.
- Add onion and peppers to the pan and cook, stirring and scraping up any brown bits until softened, about 8 minutes. Add the garlic for the last 30 seconds of cooking.
- Add the wine and bring to a simmer. Add in the tomatoes and the juices and the mushrooms (if using) along with the seasonings and bay leaf. Return to a simmer. Season with salt and pepper. Stir to combine. Transfer mixture to a casserole dish large enough for the chicken.
- Add the chicken back into the casserole dish and nestle into the liquid and vegetables. Bake the dish, uncovered, until the chicken is fully cooked through and tender. The sauce should be slightly reduced and thickened, about 30 minutes.
- Discard the bay leaf and garnish with chopped parsley. Serve as is or with cooked egg noodles or rice.
