Pollo Cacciatore al Forno

Pollo Cacciatore al Forno
  • ½ cup olive oil
  • 2 cups sliced red bell peppers
  • 2 cups sliced green bell peppers
  • 1 cup diced celery
  • 1 cup sliced domestic (white) mushrooms
  • 2 cups tomato sauce
  • Salt and pepper, to taste
  • 3 tablespoons chopped fresh Italian parsley
  • 2 chickens (3 pounds each), washed, dried, cut into 12 pieces
  1. In a large braising pan, heat ½ cup olive oil over medium-high heat.
  2. Add the peppers, celery and mushrooms.
  3. Cook and stir for 3 to 4 minutes to soften the vegetables a bit.
  4. Add the tomatoes, salt and pepper.
  5. In a large roasting pan, brush the chicken pieces with the remaining olive oil.
  6. Roast the chicken for about 45 minutes.
  7. Add the vegetable mixture to the pan and bake, stirring occasionally, for another 30 minutes.