Oven Braised Chicken Cacciatore with Rosemary

Oven Braised Chicken Cacciatore with Rosemary could be just the gluten free and dairy free recipe you've been looking for. This side dish has 129 calories, 5g of protein, and 5g of fat per serving. This recipe serves 8 and costs $2.11 per serving. This recipe from Jeanettes Healthy Living has 9540 fans. Head to the store and pick up salt and pepper, olive oil, chicken broth, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. Plenty of people really liked this Mediterranean dish. Overall, this recipe earns a spectacular spoonacular score of 97%. Try Oven Braised Chicken Cacciatore with Rosemary, Oven Chicken Cacciatore, and Oven Braised Lemon Chicken for similar recipes.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 75 minutes

 

Ingredients:

2 celery stalks, sliced

5 pounds chicken on the bone (I used drumsticks and thighs)

1 cup chicken broth

4 sprigs fresh rosemary

3 cloves garlic, chopped

garlic powder, to taste

2 green bell peppers, sliced

2 8-ounce packages mushrooms, sliced

2 1/2 tablespoons olive oil, divided

1 large onion, sliced

chopped parsley, for garnish, optional

2 red bell peppers, sliced

2/3 cup red wine

salt and pepper, to taste

1 28-ounce box or can tomato sauce

Equipment:

oven

frying pan

dutch oven

pot

Cooking instruction summary:

Preheat oven to 350 degrees. Heat 1 tablespoon olive oil in a large saute pan. Add red peppers, green peppers, onions, garlic, celery and mushrooms. Saute until onions are translucent, about 6-7 minutes. Add red wine; simmer 2-3 minutes. Add broth, tomato sauce and rosemary. Season to taste with salt and pepper.Season chicken pieces with salt, pepper and garlic powder. In a large skillet, heat 1 1/2 tablespoons oil. Brown chicken on both sides, about 3-5 minutes on each side. Place chicken in large Dutch oven. Pour sauce on top.Cover pot and place in oven; bake 1 hour or until meat is tender and falling off the bone. Sprinkle with chopped parsley before serving if desired.

 

Step by step:


1. Preheat oven to 350 degrees.

2. Heat 1 tablespoon olive oil in a large saute pan.

3. Add red peppers, green peppers, onions, garlic, celery and mushrooms.

4. Saute until onions are translucent, about 6-7 minutes.

5. Add red wine; simmer 2-3 minutes.

6. Add broth, tomato sauce and rosemary. Season to taste with salt and pepper.Season chicken pieces with salt, pepper and garlic powder. In a large skillet, heat 1 1/2 tablespoons oil. Brown chicken on both sides, about 3-5 minutes on each side.

7. Place chicken in large Dutch oven.

8. Pour sauce on top.Cover pot and place in oven; bake 1 hour or until meat is tender and falling off the bone. Sprinkle with chopped parsley before serving if desired.


Nutrition Information:

Quickview
129k Calories
4g Protein
5g Total Fat
15g Carbs
39% Health Score
Limit These
Calories
129k
6%

Fat
5g
8%

  Saturated Fat
0.71g
4%

Carbohydrates
15g
5%

  Sugar
8g
9%

Cholesterol
0.0mg
0%

Sodium
832mg
36%

Alcohol
2g
12%

Get Enough Of These
Protein
4g
9%

Vitamin C
79mg
96%

Vitamin K
75µg
72%

Vitamin A
1815IU
36%

Potassium
765mg
22%

Vitamin B2
0.35mg
21%

Vitamin B6
0.41mg
21%

Vitamin B3
3mg
19%

Copper
0.36mg
18%

Vitamin E
2mg
18%

Manganese
0.32mg
16%

Fiber
3g
16%

Vitamin B5
1mg
14%

Folate
48µg
12%

Iron
2mg
12%

Phosphorus
118mg
12%

Selenium
6µg
9%

Magnesium
36mg
9%

Vitamin B1
0.13mg
9%

Zinc
0.83mg
6%

Calcium
37mg
4%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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