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Chicken Cacciatore With Red Peppers, Tomato, and Onion Recipe (with Video)

Soy-free, Shellfish-free, American

Discover our Chicken Cacciatore With Red Peppers, Tomato, and Onion Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 15min | Cook 1h15min


Chicken Preparation
- 4 pounds chicken legs, thighs and drumsticks
- Kosher salt
- Black pepper, freshly ground
- 3 tbsp extra-virgin olive oil
- 1 Yellow onion, medium, thinly sliced
- 1 Red bell pepper, large, stemmed, seeded, and thinly sliced
- 5 clove Garlic, medium, thinly sliced
- 0.75 c Dry white wine
- 1 can peeled whole tomatoes
- 0.5 c reserved juices
- 2 sprigs fresh rosemary, sage, or thyme
- 1 Bay leaf
- minced flat-leaf parsley
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1. Preheat oven to 350°F (180°C).
2. Season chicken all over with salt and pepper.
In the Dutch oven or large straight-sided sauté pan
1. Heat oil over medium-high heat until shimmering.
2. Working in batches, add chicken and cook, turning occasionally, until browned all over, about 6 minutes per side.
3. Transfer chicken to a platter as it finishes cooking and set aside.
Adding vegetables
1. Add onion, pepper, and garlic and cook, stirring and scraping up any browned bits, until softened, about 8 minutes.
Adding wine and tomatoes
1. Add wine and bring to a simmer.
2. Add tomatoes and reserved juices, along with herb sprigs and bay leaf.
3. Return to a simmer.
4. Season with salt and pepper.
5. Nestle chicken and any accumulated juices into liquid and vegetables.
In the oven
1. Transfer to oven and cook, uncovered, until chicken is fully cooked through and tender and sauce is slightly reduced and thickened, about 30 minutes.
2. Discard herb sprigs and bay leaf.
3. Serve right away, garnishing with minced parsley if desired.

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