Chicken Cacciatore (recipe)
1 each red, green and yellow sweet bell peppers
2 small yellow onions
1 cup fresh Italian parsley leaves
1/3 cup each fresh basil, fresh thyme leaves, fresh oregano leaves
1/3 cup thin sliced fresh garlic
1 cup olive oil
1 whole fryer cut up
1 - 28 oz can whole San Marzano tomatoes crushed with your hands
1 - 28 oz can tomato puree
1 cup dry white wine
Preheat your oven to 400 degrees
Slice the ends of your peppers and core them . Cut them into strips.
Cut your peeled onions in half and slice them thinly.
Mix the peppers and onions and set aside.
Place 1 cup olive oil on the bottom of a large roasting pan.
Place the chicken skin down in the roasting pan and move the pieces around to coat with the oil, season with salt and pepper.
Place the chicken into your 400 degree preheated oven and roast uncovered for 15 minutes.
When the timer sounds turn the chicken over and roast an additional 10 minutes. By now the chicken is still raw but the skin is crisping and brown.
Remove the chicken from the oven and place evenly the herb mix and the pepper onion mix over the chicken with the white wine.
Roast the chicken uncovered for 15 minutes then remove from the oven and stir.
Place back into the oven for an additional 15 minutes.
When the timer sounds remove the chicken and stir again
Pour your tomatoes over the chicken and then cover with foil.
Turn down the oven to 350 degrees.
Roast the chicken covered in the sauce for 15 minutes covered then remove from oven and stir, cover again and roast another 15 minutes or until the internal temperature of the chicken is 170.
The chicken should almost fall off the bone.
Serve your Chicken Cacciatore family style or plated with polenta. Top it with fresh grated Parmesan cheese.