Braised Chicken with Peppers and Mushrooms
Casserole
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Cook Time
1 h 45 min
Servings
6
Difficulty
Medium
Prep Time
30 Min
Description
This braised chicken recipe is a comforting and flavorful dish, perfect for a family dinner or a festive gathering. The chicken is browned to perfection and then simmered in a rich tomato sauce with onions, mushrooms, bell peppers, and aromatic herbs. The result is tender, juicy chicken with a delicious, savory sauce that's perfect served over pasta or polenta. I love making this dish in the fall and winter when I crave hearty, warming meals. It's also great for meal prepping as the flavors meld together even more overnight. A true crowd-pleaser!
Ingredients (15 ingredients)
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2 tbsp olive oil
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1 piece whole roasting chicken, cut in quarters
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1 piece large onion, sliced
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8 ounces fresh mushrooms, quartered
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1 pinch salt
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1 pinch ground black pepper
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4 clove garlic, sliced
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3 sprigs rosemary
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1 tsp dried oregano
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0.5 tsp red pepper flakes, or to taste
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1 cup tomato sauce
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0.5 cup water
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salt and ground black pepper
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2 piece red bell peppers, sliced
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2 piece green bell peppers, sliced
Preparation (6 steps)
Prepare the Chicken
Preheat the oven to 175°C (350°F). Cut the whole roasting chicken into quarters. Season the chicken pieces with salt and ground black pepper to taste.
Sauté Onions and Mushrooms
Add 2 tablespoons of olive oil to the mixing bowl. Add 1 large sliced onion and 8 ounces of quartered fresh mushrooms. Cook for 6 minutes at 120°C on speed 1.
Add Garlic and Herbs
Add 4 sliced cloves of garlic, 3 sprigs of rosemary, 1 teaspoon of dried oregano, and ½ teaspoon of red pepper flakes to the mixing bowl. Cook for 2 minutes at 120°C on speed 1.
Add Tomato Sauce and Water
Add 1 cup of tomato sauce and ½ cup of water to the mixing bowl. Season with salt and ground black pepper to taste. Cook for 3 minutes at 100°C on speed 1.
Assemble the Casserole
Transfer the mixture from the mixing bowl to a large Dutch oven or oven-safe casserole dish. Place the browned chicken pieces on top of the cooked vegetables. Pour any accumulated juices from the chicken bowl over the chicken. Add 2 sliced red bell peppers and 2 sliced green bell peppers on top of the chicken.
Bake the Chicken
Cover the Dutch oven or casserole dish and bake in the preheated oven for 1 hour and 15 minutes.
Finished cooking? Great! 🎉
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Created by
Olivia Wright
7
Rezepte
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Kochbücher
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