Roast Chicken Cacciatore

James Carrier

Notes: Instead of braising the ingredients for chicken cacciatore, we roast them here to intensify their natural sweetness. Serve the meat and vegetables with hot cooked polenta.

Yield: Makes 6 to 8 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 537
  • Calories from fat: 49%
  • Protein: 46g
  • Fat: 29g
  • Saturated fat: 7.3g
  • Carbohydrate: 22g
  • Fiber: 4.9g
  • Sodium: 546mg
  • Cholesterol: 134mg

Ingredients

  • 1 chicken (6 to 8 lb.)
  • 1/4 cup chopped fresh rosemary leaves
  • 1/2 cup chopped fresh basil leaves
  • 14 cloves garlic, peeled
  • 6 rosemary sprigs, rinsed
  • About 1 teaspoon salt
  • About 1/4 teaspoon pepper
  • 2 red bell peppers (about 1 1/2 lb. total)
  • 2 yellow bell peppers (about 1 1/2 lb. total)
  • 2 onions (about 1 lb. total)
  • 8 Roma tomatoes (about 2 lb. total)
  • 2 tablespoons olive oil
  • 1/3 cup salt-cured black or calamata olives
  • 1/4 cup balsamic vinegar
  • 1/2 cup dry red wine
  • 1 cup fat-skimmed chicken broth

Preparation

  1. 1. Remove giblets from chicken and reserve for other uses. Pull off and discard lumps of fat. Rinse bird well inside and out; pat dry. If desired, fold wing tips under first joint. Set bird breast up on a V-shaped rack in an 11- by 17-inch pan.
  2. 2. In a small bowl, mix chopped rosemary and basil. Starting at the neck, gently ease your fingers under skin to loosen it over breast. Push 1/3 of the rosemary-basil mixture under skin and spread evenly over breast. Place 6 garlic cloves and 3 rosemary sprigs in body cavity. Sprinkle chicken lightly with salt and pepper.
  3. 3. Rinse, stem, and seed red and yellow bell peppers; cut into 1/3-inch-wide strips. Peel onions and cut each into 6 wedges. Rinse and core tomatoes; cut in half lengthwise. Distribute peppers, onions, and remaining garlic around chicken in pan; spread level. Set tomatoes, cut side up, on pepper mixture and sprinkle vegetables with another 1/3 of the herb mixture, 1 teaspoon salt, and 1/4 teaspoon pepper; drizzle with olive oil.
  4. 4. Roast in a 425° regular or convection oven until vegetables begin to brown and a thermometer inserted through thickest part of breast to bone reaches 170°, or 180° through thickest part of thigh at joint, 1 1/4 to 1 3/4 hours.
  5. 5. Insert a carving fork into chicken cavity, piercing carcass. Lift bird and tilt to drain juices into pan. Set chicken on a rimmed platter; let rest in a warm place about 15 minutes. With a slotted spoon, transfer vegetables to a shallow bowl; sprinkle with olives and keep warm.
  6. 6. Skim and discard fat from pan; add vinegar, wine, broth, and remaining herb mixture. Stir often over high heat, scraping browned bits free, until reduced to 3/4 cup, 6 to 8 minutes. Pour through a fine strainer into a small pitcher or bowl.
  7. 7. Garnish platter with remaining rosemary sprigs. Carve chicken and serve with vegetables. Add pan juices and salt and pepper to taste.
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