This Oven Braised Chicken Cacciatore is scented with rosemary and braised in a rich tomato sauce flavored with red wine, mushrooms and mixed bell peppers. Serve this over simple Lemon Poppy Seed Noodles alongside sauteed green beans for a simple but elegant meal.
Our church has a wonderful community service program called Angel Meals where volunteers sign up to provide meals to anyone in need, whether someone has had surgery, is undergoing chemotherapy, or just had a baby. It’s a great way for people to participate in a small way, yet make a difference for families that are going through a tough time.
Recently, I had the pleasure of cooking for a woman who just had hip replacement surgery and her family. I had signed up last minute and needed an easy meal that could be made in advance, reheated easily, and could be doubled so I could make enough for my own family’s dinner. Our church uses MealBaby to help organize meals online for families. It’s a great resource for coordinating meals for folks and you can even see what everyone else is making so you don’t make the same thing.
I was scheduled in between two pasta meals, so I decided to make something lighter and different. Cooking for other families is always a bit tricky when you don’t know their tastes. I figured Italian food was pretty safe.
This recipe for Chicken Cacciatore with Rosemary was inspired by a dinner at my friend’s house a few weeks ago. She made her Chicken Cacciatore in the oven – a great way to make a large quantity without using multiple pots – I loved that idea. Although her dish didn’t have any mushrooms, rosemary or wine in it (she used bell peppers, celery, and basil which were delicious), I spotted a recipe for “New School” Chicken Cacciatore in Todd English’s Cooking in Everyday which used a mixture of shitake mushrooms, cremini mushrooms, chicken broth and white wine.
So, I took the best of both recipes and combined them. I love the extra flavor that mushrooms, wine and chicken broth add to dishes, and the warmth that rosemary brings to braised dishes. I also love the idea of including bell peppers in this dish for color and as a way to tuck in some extra vegetables at dinnertime.
I decided to serve this saucy Chicken Cacciatore with Lemon Poppy Seed Noodles (I used olive oil in place of butter, whole grain egg noodles for my friend and gluten-free noodles for my son who has wheat allergies)
and sauteed green beans with garlic and olive oil.
I was short on time for making dessert, and “cheated” by using a packet of Pamela’s gluten-free Oatmeal Cookie Mix with unsweetened coconut, dried cranberries and chocolate chips as mix-ins.
I hope my friend and her family enjoyed this meal as much as mine did.
Oven Braised Chicken Cacciatore with Rosemary
- 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
- 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.