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 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.
I’ve found using online sign-up resources like MealBaby or Meal Train work well when there are multiple people providing meals so there’s no duplication. They help make coordinating meals easy, and provide email reminders.
Meals that work well for families include foods that can be reheated easily, and frozen. In addition, meals that can be easily doubled work well so you can save some for your own family’s.
Oven Braised Chicken Cacciatore with Rosemary is wonderful comfort food, whether you’re making it for your own family, or someone in need. It can be made ahead of time and reheats well. If you’re making this for another family, you can double the recipe and keep one for your own family’s dinner, or you can freeze the extra batch for another meal.
This recipe for oven braised Chicken Cacciatore with Rosemary was inspired by a friend who made 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.
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
- 16 ounces mushrooms sliced
- 2/3 cup red wine
- 1 cup chicken broth
- 28 ounces tomato sauce
- 4 sprigs fresh rosemary
- 5 pounds chicken parts 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.
Nutrition facts do not include chicken skin.
Use boneless, skinless chicken breast for leaner version (220 calories/2 Freestyle points). Reduce cooking time to 45-50 minutes.