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Oven Braised Chicken Cacciatore with Rosemary
This dish reheats easily. Halve the recipe for a family of 4.
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 8
Calories 454 kcal
Ingredients
- 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
Instructions
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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.
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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.
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Place chicken in large Dutch oven. Pour sauce on top.
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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.
Recipe Notes
Use boneless, skinless chicken breast for leaner version (220 calories/2 Freestyle points). Reduce cooking time to 45-50 minutes.
Nutrition Facts
Oven Braised Chicken Cacciatore with Rosemary
Amount Per Serving
Calories 454
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Cholesterol 198mg66%
Sodium 860mg37%
Potassium 1372mg39%
Carbohydrates 12g4%
Fiber 3g13%
Sugar 8g9%
Protein 64g128%
Vitamin A 1665IU33%
Vitamin C 80.3mg97%
Calcium 66mg7%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.