If it has a wonderful, creamy dressing, coleslaw is one of my all-time favorite dishes. I developed this coleslaw dressing after doing some research, tasting dozens of various ones, and attempting to find the flavor that I enjoy. It quickly gained popularity. I get this recipe request a lot. What astonished me was when a chef at a potluck asked me for my recipe. He remarked that it was among the best foods he had experienced since leaving the southern region of the United States.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 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
- ½ teaspoon red pepper flakes, or to taste
- 1 cup tomato sauce
- ½ cup water
- salt and ground black pepper to taste
- 2 red bell peppers, sliced
- 2 green bell peppers, sliced
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
- Cover and cook in the preheated oven for 1 hour 15 minutes.
- Cook’s Note:
- Slice the onions with the grain, in the same direction as the lines of the onion, instead of across the onion like they are usually sliced.
Nutrition Facts
| Calories | 513 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 149 mg |
| Dietary Fiber | 3 g |
| Protein | 50 g |
| Saturated Fat | 7 g |
| Sodium | 401 mg |
| Sugars | 6 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
My family LOVES this recipe! I made a few simple changes, nothing major. I used 3lbs of boneless thigh filets instead of a whole chicken, used a red onion, went a little heavy on the garlic, added 4 (14.5 oz) cans of tomatoes: Roma tomato sauce, petite, stewed, and diced (with basil, garlic and olive oil). I love aged, fermented apple cider vinegars made by American Vinegar Works, so added 1 T of red wine vinegar. This really brings out the other flavors! I cooked this dish in a slow cooker on LOW for 8 hours (this one really has a low setting; no scorching!), the last hour adding fresh cut basil and parsley (did not have rosemary).Served over Angel Hair pasta with lots of fresh grated parmesan. This was PERFECT. The bell peppers were amazing and the chicken was delicious and tender. The sauce had a beautiful depth of flavor. My family went nuts for it! Will definitely be making this many times in the future; can’t wait to try it out on guests 🙂
I love this recipe’ and I am a diabetic and I can add this to my list of food I may have to eat !!!!! Thank you Chef John
Pretty tasty. I did add a generous amount of garlic and Italian seasoning. Chicken was very tender but I would have preferred it to be cut up. Too messy to pick up bones with all that yummy sauce.
This recipe is worth six stars! I made with homemade roasted Roma sauce and homegrown garlic. Instead of a whole chicken, I had boneless skinless chicken thighs on hand which I halved before frying – about 8 to10. The aroma was amazing as the cacciatore baked in the oven. MDH adored it, and another Chef John recipe goes into the make again pile.
Absolutely delicious! The only things I did differently was I seasoned the chicken with salt, pepper & garlic powder before browning. Instead of tomato sauce I used a large can of crushed tomatoes and also added a few glugs of white wine. Instead of putting in the oven I simmered the covered pan on the stove top for almost an hour. Served over rigatoni. My husband went crazy for it. Thanks Chef John! I’m going to be making this dish often.
So easy and tasty. It’s become a regular dish around these parts.
Another winner chicken dinner! I love these kind of recipes. The cook gives the viewer a fair amount of leeway in preparing the dish, and this hit the spot with so much ooh-my-ma-me favors!! 😉 I never considered myself a “foodie”, but I grew up around food being cooked, eaten, hauled home (from the farm as my parents often bought in bulk), or prepared, so I kinda had a “common sense” around basic everyday dishes. This dish is perfect in everyday cooks like myself can personalize it to their tastes.
This is a great and simple recipe, a staple when I used to live in Italy. At least once a week most households had a variation of this wonderful recipe. Well maybe I’m exaggerating about once a week, but I know it’s made often. The only thing I changed is I added diced jalapeno for more kick, and, as in most households I’ve sseen it made in, I used wine for deglazing the pan, but then I got confused about the putting the peppers over the pan part. I made it the way I know and blended it all together. that way the flavors of everything came together. Remember, this recipe didn’t seem to call for seasoning of the chicken, so I added more seasoning and herbs so that they could absorb into the chicken so it wouldn’t come out bland. Especially when you’re using breasts, but in my case I used thighs because they render more oiland flavor, which is good for the sauce and the chicken. As usual, Chef John smashes with another great recipe. Guests loved it, no leftovers for me!!!
Sautéed the garlic with the chicken.
Great Recipe
This was the first time that I cooked with a Dutch oven! The recipe gets 5 stars because of the phenomenal taste of the fatty, spicy, savory, vegetable-flecked tomato sauce and the fall-off-the-bone chicken, but I did run into some snags: First and foremost, There were some issues with the sauce thickening. When I took the dish out of the oven, the sauce was extremely thin. I ended up adding another cup of tomato sauce (because it was much thicker than the actual sauce at that point) and simmering only the sauce for another 35 minutes, which did the trick, but we were super hungry by that point! It’s possible that some of the issues may have had something to do with the size of the chicken and subsequent amount of juices. My whole chicken was definitely a lot bigger than Chef John’s, and I actually only ended up using 3 of the 4 pieces because otherwise it would’ve been too much. Also, my pieces took twice as long to brown during the first step, and even then, they didn’t get very brown. A couple other changes: used 1 full tsp red pepper flakes, and substituted Italian spice for the pure oregano.
I found this recipe to be almost too greasy to eat.
I loved this so much! I know I can always count on chef John’s recipes. Thank’s
I followed the recipe as written, well almost. I used bone-in thighs only. They came out amazing! So tender. My only issue is that the final product seemed a little greasy. Not sure why. Overall, it was great, very tasty.
When I make this again I will use more of the spices since it was rather bland. I used bone-in thighs which turned out great . Definitely will be making this again!
This was excellent. First time I have made this recipe. Flavors are wonderful. If you are cooking boneless, decrease the time. If you feel you have to much liquid and or too watery, take the lid off for a few minutes. Easy tasty and really good.
Delicious! I added a jar of cherry peppers (drained), and let it cook along with the rest of the ingredients. It’s such a simple, yet robust and flavorful recipe. We love it!
Loved it!!!! loved it!!!! was looking for a replacement for the sauce that was hard to find in the stores. Love it!!!!!!
Easy. Tasty. Will make again.
I have made chicken cacciatore from many recipes. I like this one best. So does my wife. This recipe does not end up with too much liquid to reduce. Sauteing the onions and mushrooms in the chicken fat is a big plus. The only changes I made to this recipe was to spoon out a couple of tablespoons of fat before throwing in the onions and mushrooms, exchanging red wine for the water, and reducing the number of bell peppers since my wife is not fond of them. I think that those Italian hunters probably used rabbit but American shoppers find chicken easier to find. Thank you Chef John for another great lesson. Congratulations on your new place! Your videos are looking quite finely turned out these days!
I used thighs and drumsticks. Wine I instead of water and a jar and a quarter of sauce because I used a lot more chicken than the recipe called for. It was delicious. Absolutely will make again.