Chef John's Chicken Cacciatore
This simple Italian dish is packed with chicken, peppers, mushrooms and herbs for a satisfying one pot meal.
olive oil
2
tablespoons
roasting chicken, cut in quarters
1
whole
onion, sliced
1
large
fresh mushrooms, quartered
8
ounces
salt
1
pinch
ground black pepper
1
pinch
garlic, sliced
4
cloves
rosemary
3
sprigs
dried oregano
1
teaspoon
red pepper flakes, or to taste
½
teaspoon
tomato sauce
1
cup
water
½
cup
salt and ground black pepper to taste
red bell peppers, sliced
2
green bell peppers, sliced
2
 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.
  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.
  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.
  Cover and cook in the preheated oven for 1 hour 15 minutes.
