Chicken Cacciatore With Red Peppers, Tomato, And On

Name: Chicken Cacciatore With Red Peppers, Tomato, And Onion Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Preheat oven to 350u00b0F (175u00b0C). Season chicken all over with salt and pepper.
2
In a Dutch oven or large straight-sided saute 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.

396

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Chicken Cacciatore With Red Peppers, Tomato, And Onion Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Cacciatore With Red Peppers, Tomato, And Onion Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions