- 2 tablespoons olive oil
- 1 whole roasting chicken, cut in quarters
- 1 large onion, sliced
- 8 ounces fresh mushrooms, quartered
- 1 pinch salt
- 1 pinch ground black pepper
- 4 cloves garlic, sliced
- 3 sprigs rosemary
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes, or to taste
- 1 cup tomato sauce
- 1/2 cup water
- salt and ground black pepper to taste
- 2 red bell peppers, sliced
- 2 green bell peppers, sliced
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat olive oil in a large Dutch oven over medium-high heat; add chicken and cook until browned on the outside. Remove to a bowl to capture the juices.
- Stir in onions and mushrooms; cook for 5-6 minutes until soft. Add a big pinch of salt and pepper. Stir in garlic, rosemary, red pepper flakes, oregano, tomato sauce, and water.
- Place chicken pieces and any juices that have accumulated in the bowl on top of the cooked vegetables. Add more salt and pepper. Place pepper slices on top of the chicken.
- Cover and cook in the preheated oven for 1 hour 15 minutes.
04/04/2017
recipepes.com
Chef John's Chicken Cacciatore, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
