Chicken Cacciatore

  • Level: Easy
  • Total: 2 hr
  • Active: 20 min
  • Yield: 6 to 8 servings
Share This Recipe

Ingredients

Chicken:

4 pounds chicken legs, thighs and wings, bone-in and skin-on

Olive oil, for drizzling (not extra-virgin)

Salt and ground black pepper 

Sauce:

1/2 yellow onion, thinly sliced

2 to 3 cloves garlic, sliced

2 tablespoons chopped hot Italian pepper, optional

3 tablespoons olive oil (not extra-virgin)

1 large green bell pepper, sliced into strips 1/2-inch wide and 3 inches long

1 large red bell pepper, sliced into strips 1/2-inch wide and 3 inches long

6 ounces whole white mushrooms, sliced 1/4-inch thick

1 cup salt-cured black olives with pits

Salt and ground black pepper 

Three 28-ounce cans whole San Marzano tomatoes

2 tablespoons chopped parsley

Rice or polenta, for serving, optional

Directions

  1. For the chicken: Preheat the oven to 400 degrees F. Wash the chicken well and blot dry on paper towels. Transfer to a large roasting pan or baking sheet and drizzle with some oil. Sprinkle generously with salt and pepper and toss well. Arrange the chicken pieces skin-side-up in a single layer. Roast until golden brown, about 30 minutes.
  2. For the sauce: Meanwhile, place the onion, garlic, hot peppers if using and the oil in a pot over medium-high heat and cook until slightly softened, about 5 minutes. Add the bell peppers and cook 2 to 3 more minutes. Add the mushrooms and olives and season with salt and pepper, keeping in mind that the olives are salty. Crush the tomatoes with your hands until coarse and add to the pot, stirring well. Bring the sauce to a simmer and taste for seasoning. Let simmer 20 minutes, and then stir in the parsley. 
  3. Remove the chicken from the oven and pour the sauce over the chicken, covering completely. Return to the oven and bake 30 to 40 minutes. Serve while hot, with rice or polenta if desired.

Fudge Factor

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.