Roast Chicken Cacciatore

Roast Chicken Cacciatore
Photo by James Carrier

Ingredients

  • ¼ cup chopped fresh rosemary leaves
  • About ¼ teaspoon pepper
  • ½ cup dry red wine
  • 2 tablespoons olive oil
  • 1/3 cup salt-cured black or calamata olives
  • 1 chicken (6 to 8 lb.)
  • 2 red bell peppers (about 1 1/2 lb. total)
  • + 9 more ingredients
    • ¼ cup balsamic vinegar
    • 8 Roma tomatoes (about 2 lb. total)
    • About 1 teaspoon salt
    • 2 onions (about 1 lb. total)
    • 2 yellow bell peppers (about 1 1/2 lb. total)
    • 1 cup fat-skimmed chicken broth
    • 6 rosemary sprigs, rinsed
    • 14 cloves garlic, peeled
    • ½ cup chopped fresh basil leaves

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. In a small bowl, mix chopped rosemary and basil. ...

View full recipe at My Recipes

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