Chicken Cacciatore With Oven Roasted Vegetables

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 1 1/2 lbs plum tomatoes, coarsely chopped (scant 4 cups)
• 8 ounces cremini mushrooms (baby bella)
• 1 very large red onion, thinly sliced (about 3 cups)
• 5 tablespoons olive oil, divided
• 2 tablespoons sherry wine vinegar
• 1 chicken, cut into 8 pieces, excess fat trimmed
• 1 1/2 tablespoons chopped fresh rosemary, divided
• 1/2 cup dry red wine
• 1 (14 1/2 ounce) can diced tomatoes with juice
• 1 cup low sodium chicken broth
• 1/3 cup thinly sliced basil, divided
• 2 tablespoons drained capers, divided

Recipe

• 1 preheat oven to 400°f
• 2 combine plum tomatoes, mushrooms, and onion in large bowl.
• 3 add 3 tablespoons oil and vinegar; toss to blend.
• 4 sprinkle generously with salt and pepper. spread vegetable mixture in single layer on large rimmed baking sheet.
• 5 roast until onion slices are golden brown and all vegetables are tender, stirring frequently, about 50 minutes.
• 6 remove from oven and set aside.
• 7 reduce oven temperature to 350°f
• 8 sprinkle chicken with salt, pepper, and 1 tablespoon rosemary.
• 9 heat remaining 2 tablespoons oil in heavy large deep ovenproof skillet over medium-high heat.
• 10 add chicken and sauté until golden brown, about 6 minutes per side. transfer chicken to bowl. add wine to skillet and boil until wine is reduced by half, scraping up browned bits, about 1 minute.
• 11 stir in canned tomatoes with juice, then broth and bring to boil. reduce heat to medium and simmer 10 minutes to blend flavors.
• 12 return chicken to sauce in skillet. place skillet in oven and roast uncovered until chicken is cooked through and juices run clear when pierced with knife, about 25 minutes.
• 13 remove skillet from oven. stir in roasted vegetables, remaining 1/2 tablespoon rosemary, half of basil, and half of capers.
• 14 simmer over medium heat until vegetables are heated through. season with salt and pepper.