Roasted Chicken Cacciatore

Here is my very first post!!  Now that my shoulder surgery went well and I can start to move...Yes, I am back in the kitchen.  It was hard to be out of my comfort zone for the last 3 weeks! 

I decided to make Cacciatore the way my grandparents used to make it...which was simmered on top of the stove for hours. I ended up falling a sleep (Pain Killers will do that to you) and now I can not make it their way. The way to resolve this is to Roast it in the oven (I love Roasting and Braising anyways).  I hope you enjoy this recipe..Please give it a try and let me know what you think.

I need to start by telling you that I normally use lots of mushrooms when I make this amazing dish...However, I have house guests who will be eating this and None of them like Mushrooms!! So when you make this..Please add as many as you like. I prefer to use baby bella's but each to their own.

P.S.  I know the photos are not good at all...that will change as time goes on. Had to use my phone today. Last trip to Boston, I left the camera case with the battery pack.

Start to the goodness!!

Finished Roasting

Ingredients:

1lb of Pasta, I use Campanelle.  (cooked in salted boiling water)

6 Whole chicken legs with the thighs
2 - 28 oz cans crushed tomato
1 - 28 oz can tomato puree'
1 - 6 oz can of tomato paste
2 large bell peppers / Cut into 2 inch chunks
1 large onion / Cut into 2 inch chunks
3 large garlic cloves / finley chopped
1 cup of baby bella or cremini mushrooms
1/2 cup of red wine, of choice
1 cup flour (seasoned with salt, black pepper and Italian seasoning)
1/3 cup Olive oil

(Seasoning for the Red Sauce)
1/3 cup of granulated sugar
1 tbsp kosher salt
1/2 tbsp black pepper
1tbsp Italian seasoning

(Seasoning for the chicken)
Kosher salt to taste
Black pepper to taste


Preparation:

Add all the Tomato products to your roasting pot, (Big enough to fit the chicken in a single layer), sugar, kosher salt, black pepper and Italian seasoning.

Dredge chicken into the seasoned flour, shaking off the excess.

Heat the olive oil to almost a smoke, add the chicken (3 pieces first) and cook until the skin is golden brown. Flip and cook until golden brown. Remove the chicken and add to the red sauce.
Repeat the process with the remaining 3 pieces of chicken.
Add the bell peppers, onions, mushrooms and garlic to the red sauce pot. Toss everything so it is covered with a little red sauce.  Cover the pot and add to the pre-heated 400 degree oven.

Cook the chicken with the lid on for one hour.  Then remove the lid and reduce the temperature to 350 degrees and cook for one more hour. The chicken will develop a deep rich color and the red sauce will thicken.

To serve: Place pasta in the middle of the plate, remove 1 chicken from the pot with a spatula. (Chicken is very tender and will fall apart if a fork is used) and place on top of the pasta.  Spoon the red sauce and veg on top.  You may use your favorite cheese to top.  I use parmesiano reggiano. 
Now dig in and enjoy!