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Oven Braised Chicken Cacciatore with Rosemary
Rating: 5

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes

Yield: 8

This dish reheats easily. Halve the recipe for a family of 4.

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
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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 1 1/2 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.