Chef John'S Chicken Cacciatore - cooking recipe

Ingredients

2 tablespoons olive oil
1 whole roasting chicken, cut in quarters
1 large onion, sliced
8 ounces fresh mushrooms, quartered
1 pinch salt
1 pinch ground black pepper
4 cloves garlic, sliced
3 sprigs rosemary
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes, or to taste
1 cup tomato sauce
1/2 cup water
salt and ground black pepper to taste
2 red bell peppers, sliced
2 green bell peppers, sliced

Preparation

Preheat the oven to 350 degrees F (175 degrees C).
Heat olive oil in a large Dutch oven over medium-high heat; add chicken and cook until browned on the outside. Remove to a bowl to capture the juices.\n Watch Now
Stir in onions and mushrooms; cook for 5-6 minutes until soft. Add a big pinch of salt and pepper. Stir in garlic, rosemary, red pepper flakes, oregano, tomato sauce, and water.\n Watch Now
Place chicken pieces and any juices that have accumulated in the bowl on top of the cooked vegetables. Add more salt and pepper. Place pepper slices on top of the chicken.\n Watch Now
Cover and cook in the preheated oven for 1 hour 15 minutes.\n Watch Now