Baked Chicken Cacciatore
Delicious Chicken Dish with Tomatoes, Peppers, Onions
Ingredients
- 3 pounds chicken pieces on bone
Marinade
- 1 tablespoon parsley
- 8 sage leaves or teaspoon dried
- 8 basil leaves or teaspoon dried
- 8 garlic cloves
- 1 red onion diced
- 2 tablespoons olive oil
Baking Process
- 1 large red bell pepper seed, sliced in 1 inch strips
- 1/2 cup oil cured black olives
- 1 can crushed tomatoes (large can)
- 3 potatoes peeled, large cube
- 1 teaspoon crushed red pepper
- salt and pepper
- 1 cup dry white wine
- 1 1/2 cup chicken broth divided
- 1 lemon halved
Instructions
- Season chicken with salt.
- Mix together herbs, olive oil, onion, garlic. Rub over chicken. Cover, refrigerate overnight.
- Preheat oven to 400 degress F.
- Place chicken on large baking pan. Tuck peppers underneath. Scatter olives and tomatoes, crushed red pepper over the chicken.
- Roast for 30 minutes. half of wine over chicken.
- Add potatoes at this point.
- Turn oven down to 350 and roast another 30 minutes, basting frequently, adding in the rest of broth as needed.
- If needed, brown the chicken under broil 4 minutes per side.
- Once chicken internal temperature is 165 degrees. F. Remove the chicken and veggies, to a serving dish.
- Using all the pan juices, add remaining wine and 1/2 cup broth and continue to cook in on top of stove until reduced by half. Stir in remaining 1/2 cup broth. Simmer to blend and season with salt and pepper.
- Pour sauce over the chicken. Squeeze lemon over all of the dish right before serving.
