Chicken Cacciatore With Red Peppers, Tomato, and Onion Recipe

An earthy, hearty version of the classic Italian dish, this recipe stars juicy,
tender pieces of chicken leg, braised in white wine with red bell pepper,
onion, and tomato. View The Finished Dish

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Ingredients

• 3 to 4 pounds (1.4 to 1.8kg) bone-in, skin-on chicken legs,
  thighs and drumsticks split
• Kosher salt and freshly ground black pepper
• 3 tablespoons (45ml) extra-virgin olive oil
• 1 medium (8-ounce; 225g) yellow onion, thinly sliced
• 1 large (8-ounce; 225g) red bell pepper, stemmed, seeded,
  and thinly sliced
• 5 medium cloves garlic, thinly sliced
• 3/4 cup (175ml) dry white wine
• 1 (28-ounce; 795g) can peeled whole tomatoes, drained and
  crushed by hand, plus 1/2 cup (120ml) reserved juices from can
• 2 sprigs fresh rosemary, sage, or thyme
• 1 bay leaf
• Minced flat-leaf parsley, for garnish (optional)

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Directions

1. Preheat oven to 350°F (175°C). Season chicken all over with salt and pepper.

2. In a Dutch oven or large straight-sided sauté pan, heat oil over medium-high
   heat until shimmering. Working in batches, add chicken and cook, turning
   occasionally, until browned all over, about 6 minutes per side. Transfer chicken
   to a platter as it finishes cooking and set aside.

3. Add onion, pepper, and garlic and cook, stirring and scraping up any
   browned bits, until softened, about 8 minutes.

4. Add wine and bring to a simmer. Add tomatoes and reserved juices, along
   with herb sprigs and bay leaf. Return to a simmer. Season with salt and
   pepper. Nestle chicken and any accumulated juices into liquid and vegetables.

5. Transfer to oven and cook, uncovered, until chicken is fully cooked through
   and tender and sauce is slightly reduced and thickened, about 30 minutes.
   Discard herb sprigs and bay leaf. Serve right away, garnishing with minced
   parsley if desired.

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This Recipe Is Published Here

bon appetit