Chicken Cacciatore with Roasted Vegetables and Potatoes
Rich, rustic chicken stew in a tomato wine broth with roasted peppers, carrots, mushrooms, and tender potatoes.
Ingredients
- 3 pounds boneless skinless chicken breasts and thighs
- 2 large yellow onions peeled, halved, and sliced 1/2 inch thick
- 4 tablespoons olive oil divided
- Kosher salt to taste
- Freshly ground black pepper to taste
- 2 red bell peppers ribs and seeds removed, cut into 1/2 inch strips
- 2 carrots peeled and sliced crosswise
- 4 large garlic cloves peeled and minced
- 1/2 teaspoon crushed red pepper flakes
- 8 ounces button mushrooms cleaned and thinly sliced
- 3/4 cup dry white wine
- 4 cups low sodium chicken broth
- 1 28 ounce can whole plum tomatoes, hand crushed with their juices
- 1 6 ounce can tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon kosher salt plus more to taste
- 1 1/2 pounds Yukon Gold potatoes peeled and sliced into thin rounds
- 2 tablespoons drained capers
Instructions
- Preheat the oven to 400ºF. Place chicken on a baking sheet, brush both sides with 2 tablespoons olive oil, and season with salt and pepper. Toss onions, bell peppers, and carrots with the remaining 2 tablespoons of olive oil and 1 teaspoon salt on another baking sheet. Place vegetables on the upper oven rack and chicken on the lower rack. Roast for 25 minutes. Remove the chicken to cool. Move vegetables to the lower rack, toss, and roast 15 more minutes. Cut cooled chicken into bite sized pieces. Meanwhile, heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Add garlic and red pepper flakes; cook for 30 seconds. Add mushrooms and cook until browned, about 5 minutes. Add wine and cook for 30 seconds. Stir in broth, crushed tomatoes, tomato paste, oregano, basil, and 1/2 teaspoon salt. Bring to a boil, reduce heat, and simmer 10 minutes. Add potatoes, chicken, roasted vegetables, and capers. Simmer uncovered for 35 minutes until potatoes are tender. Season with salt and pepper to taste.
Notes
Serve in bowls with a sprinkle of Parmesan and crusty bread. Boneless chicken thighs stay extra juicy, but a mix of breasts and thighs works perfectly. Roasting the components before simmering is key to the deep, savory flavor.