Chef John'S Chicken Cacciatore

• 2 tablespoons olive oil
• 1 whole roasting chicken, cut in quarters
• 1 large onion, sliced
• 8 ounces fresh mushrooms, quartered
• 1 pinch salt
• 1 pinch ground black pepper
• 4 cloves garlic, sliced
• 3 sprigs rosemary
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes, or to taste
• 1 cup tomato sauce
• 1/2 cup water
• salt and ground black pepper to taste
• 2 red bell peppers, sliced
• 2 green bell peppers, sliced

1. Preheat the oven to 350 degrees F (175 degrees C).
2. 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.nWatch Now
3. 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.nWatch Now
4. 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.nWatch Now
5. Cover and cook in the preheated oven for 1 hour 15 minutes.nWatch Now

olive oil, roasting chicken, onion, mushrooms, salt, ground black pepper, garlic, rosemary, oregano, red pepper, tomato sauce, water, salt, red bell peppers, green bell peppers

Taken from www.allrecipes.com/recipe/220130/chef-johns-chicken-cacciatore/ (may not work)