Oven-roasted chicken cacciatora from The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show (page 202) by Lynne Rossetto Kasper and Sally Swift

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kbrooks on July 27, 2025

    Absolutely loved this. Super easy one pot. I changed it a little- roasting in a casserole rather than a sheet pan to keep the chicken in the sauce to keep it moist. Roasted skin side down under the vegetables and sauce for 15 minutes then placing the thighs skin side up on top of the vegetables for 30 minutes. Moist tender chicken with nicely browned skin. Packed with lots of umami. Didn't change any of the ingredients. Definitely a repeater!

  • Greenboatgb on December 30, 2018

    Recipe pages include two other variations. I've added cauliflower to roast with the curry-spiced version.

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