This simple Italian dish is packed with chicken, peppers, mushrooms and herbs for a satisfying one pot meal.
Ingredients
- olive oil: 2 Tbsp
- whole roasting chicken, cut in quarters: 1 piece
- onion: 1 piece (sliced)
- ounces fresh mushrooms, quartered: 8 piece
- pinch salt: 1 piece
- pinch ground black pepper: 1 piece
- garlic: 4 clove (sliced)
- sprigs rosemary: 3 piece
- oregano: 1 tsp (dried)
- red pepper flakes: 0.5 tsp (to taste)
- tomato sauce: 1 cup
- water: 0.5 cup
- salt and ground black pepper: (to taste)
- red bell peppers: 2 piece (sliced)
- green bell peppers: 2 piece (sliced)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Heat olive oil in a large Dutch oven over medium-high heat; add chicken and cook until browned on the outside. Remove to a bowl to capture the juices.
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Stir in onions and mushrooms; cook for 5-6 minutes until soft. Add a big pinch of salt and pepper. Stir in garlic, rosemary, red pepper flakes, oregano, tomato sauce, and water.
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Place chicken pieces and any juices that have accumulated in the bowl on top of the cooked vegetables. Add more salt and pepper. Place pepper slices on top of the chicken.
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Cover and cook in the preheated oven for 1 hour 15 minutes. Chef John
