instant italian! Sheet-pan Chicken Cacciatore
My Sheet-pan Chicken Cacciatore is a winner, winner chicken dinner from my TV Series, Italian Snacking.
Sheet - Pan Chicken Cacciatore with Garlic Crostini
6 to 8 chicken pieces, bone-in
1½ tsp. kosher salt, plus more
Freshly ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 tsp. dried oregano
2 Tbsp. extra-virgin olive oil
1 red bell pepper, ribs and seeds removed, coarsely chopped
1 small onion, coarsely chopped
2 garlic cloves, smashed
¾ cup red wine
1 Tbsp. double-concentrated tomato paste
1 28-oz. can diced tomatoes
1 Tbsp. drained capers
Basil leaves, for garnish
Preheat the oven to 400 degrees. Place a large rimmed sheet-pan in the oven while you prepare the chicken.
Pat the chicken dry and place in a bowl with salt, pepper, garlic and onion powder and oregano. Drizzle with evoo and mix to coat.
Carefully take the hot pan out of the oven and place the chicken pieces on it. Place the chicken in the oven and allow it to cook for 30 minutes while you prepare the other ingredients.
Prepare the peppers, onion, and garlic, set aside.
In a large bowl, pour the wine, tomato paste, diced tomatoes, and capers together.
Take the chicken out of the oven and scatter the vegetables around the chicken. Pour the sauce on top and back in the oven for another 30 minutes.
Garlic Crostini
Cut a large baguette in large thick slices. Spread butter and garlic powder on top and dried oregano. Place on a sheet pan and drizzle olive oil. Put it in the oven for the last 10 minutes of cooking. Remove from oven when golden brown.
To assemble. On a large platter, place down the crostini. Place the chicken pieces on top. Pour the sauce on top. Garlish with basil leaves.