A rustic and hearty Italian classic featuring tender chicken pieces slow-baked with a vibrant blend of bell peppers, onions, and diced tomatoes.
1 whole chicken, cut into pieces
1 bell pepper, sliced
1 large onion, sliced
1 celery stalk, sliced
3 cloves garlic, crushed
1 (28 oz) can diced tomatoes with juice
1 carrot, sliced
1 tbsp capers, rinsed
1 tsp dried basil
1 tsp dried parsley
1/4 cup plus 4 tbsp extra virgin olive oil
1.Preheat oven to 375°F.
2.Brown chicken pieces in olive oil in a large frying pan for 5 minutes per side.
3.Transfer browned chicken to a large baking dish.
4.Pour tomatoes, peppers, onion, celery, garlic, carrot, capers, basil, and parsley over the chicken.
5.Drizzle with the additional 4 tablespoons of olive oil.
6.Cover and bake for 1 hour, then uncover for the last 15 minutes.
7.Serve the chicken with the accumulated pan juices poured over the top.
Browning the chicken before baking is essential for flavor depth.
Serve with pasta, potatoes, or crusty bread for a complete meal.
Store leftovers in the refrigerator for up to 4 days.