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Chicken Cacciatore with Roasted Peppers

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit


  • 2 large red field peppers or bell peppers
  • 1 cup loosely packed dried porcini mushrooms
  • 2 cups chicken stock
  • A few stems each of: flat-leaf parsley, sage, rosemary and thyme
  • 1 large bay leaf
  • 10 to 12 pieces bone-in, skin-on chicken (no wings, save them for stock!)
  • Salt and pepper
  • 2 tablespoons olive oil
  • 2 medium or 1 large onion, chopped
  • 2 ribs celery with leafy tops, chopped
  • 1 red finger chili pepper, chopped
  • 4 cloves garlic, chopped
  • 2 tablespoons tomato paste
  • 1/3 bottle medium-bodied Italian red wine
  • 1/3 bottle medium-bodied Italian red wine 1 28-ounce can Italian tomatoes

Suggested side:

  • Crusty bread rubbed with garlic and drizzled with EVOO or egg pappardelle, 2 ounces per person, served with extra sauce


Roast the peppers by charring them over an open flame on a gas stovetop or under a broiler on high until skins evenly blacken and the flesh is tender. Place peppers in a bowl and cover; let cool so they can be handled. Peel, seed and stem the peppers then quarter the peppers lengthwise and slice into strips. 

Place porcini mushrooms in a medium saucepot and cover with stock. Bring to a low boil and simmer to reconstitute and reduce the stock by a third. 

Meanwhile, tie herbs in bundle with kitchen twine. Pat the chicken dry and season with salt and pepper. 

Heat a large Dutch oven over medium-high heat and preheat oven to 325°F. Add oil, 2 turns of the pan, then add chicken in 2 batches and brown until crispy on both sides; remove to a plate. Add onions, celery, garlic and chili pepper, and season with salt and pepper. Stir to soften a few minutes then add tomato paste to the pot and stir a minute more; add wine and reduce by half. 

Remove porcini from stock, chop and add to sauce. Add stock and canned tomatoes, breaking them up a bit. Add herb bundle and the browned chicken to the pot then cover, place in the oven and roast 60 minutes. 

Remove chicken and some sauce to a serving platter or plates with extra sauce in another dish for passing. Serve crusty bread for mopping or toss some of the extra sauce with pappardelle and serve alongside chicken. 

Rachael Ray