Roast Chicken Cacciatore

Name: Roast Chicken Cacciatore
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 59 milliliters balsamic vinegar; 79 milliliters salt-cured black or calamata olives; 3 kilograms chicken; 118 milliliters dry red wine; 237 milliliters fat-skimmed chicken broth; 118 milliliters chopped fresh basil leaves; 59 milliliters chopped fresh rosemary leaves; 14 cloves garlic, peeled; 2 Tbsps olive oil; 2 onions (about 1 lb. total); 0 teaspoons About pepper; 2 red bell peppers (about 1 1/2 lb. total); 8 Roma tomatoes (about 2 lb. total); 6 rosemary sprigs, rinsed; 1 teaspoon About salt; 2 yellow bell peppers (about 1 1/2 lb. total)

You can never have too many main course recipes, so give Roast Chicken Cacciatore a try. One portion of this dish contains about 65g of protein, 56g of fat, and a total of 840 calories. This recipe serves 8. This recipe covers 34% of your daily requirements of vitamins and minerals. If you have basil leaves, roma tomatoes, bell peppers, and a few other ingredients on hand, you can make it. To use up the rosemary you could follow this main course with the Raspberry Brie Dessert Pizza with Rosemary and Candied Pecans as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

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.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

In a small bowl, mix chopped rosemary and basil. Starting at the neck, gently ease your fingers under skin to loosen it over breast. Push 1/3 of the rosemary-basil mixture under skin and spread evenly over breast.

Ingredients you will need

Rosemary

Spread

Basil

Equipment you will use

Bowl

Place 6 garlic cloves and 3 rosemary sprigs in body cavity.

Ingredients you will need

Whole Garlic Cloves

Rosemary

Sprinkle chicken lightly with salt and pepper.

Ingredients you will need

Salt And Pepper

Whole Chicken

Rinse, stem, and seed red and yellow bell peppers; cut into 1/3-inch-wide strips. Peel onions and cut each into 6 wedges. Rinse and core tomatoes; cut in half lengthwise. Distribute peppers, onions, and remaining garlic around chicken in pan; spread level. Set tomatoes, cut side up, on pepper mixture and sprinkle vegetables with another 1/3 of the herb mixture, 1 teaspoon salt, and 1/4 teaspoon pepper; drizzle with olive oil.

Ingredients you will need

Yellow Pepper

Vegetable

Olive Oil

Tomato

Whole Chicken

Peppers

Garlic

Onion

Pepper

Spread

Salt

Equipment you will use

Frying Pan

Roast in a 425 regular or convection oven until vegetables begin to brown and a thermometer inserted through thickest part of breast to bone reaches 170, or 180 through thickest part of thigh at joint, 1 1/4 to 1 3/4 hours.

Ingredients you will need

Vegetable

Bone

Equipment you will use

Kitchen Thermometer

Oven

Insert a carving fork into chicken cavity, piercing carcass. Lift bird and tilt to drain juices into pan. Set chicken on a rimmed platter; let rest in a warm place about 15 minutes. With a slotted spoon, transfer vegetables to a shallow bowl; sprinkle with olives and keep warm.

Ingredients you will need

Vegetable

Whole Chicken

Olives

Equipment you will use

Slotted Spoon

Carving Fork

Bowl

Frying Pan

Skim and discard fat from pan; add vinegar, wine, broth, and remaining herb mixture. Stir often over high heat, scraping browned bits free, until reduced to 3/4 cup, 6 to 8 minutes.

Ingredients you will need

Vinegar