Name: Chicken Cacciatore
Yield: 6 Servings
Ingredients: 1 1/2 pounds plum tomatoes, coarsely chopped (scant 4 cups); 8 ounces crimini (baby bella) mushrooms; 1 very large red onion, thinly sliced (about 3 cups); 5 tablespoons olive oil, divided; 2 tablespoons Sherry wine vinegar; 1 4 1/2- to 4 3/4-pound chicken, cut into 8 pieces, excess fat trimmed; 1 1/2 tablespoons chopped fresh rosemary, divided; 1/2 cup dry red wine; 1 14 1/2-ounce can diced tomatoes in juice; 1 cup low-salt chicken broth; 1/2 cup thinly sliced basil, divided; 2 tablespoons drained capers, divided; 12 ounces gemelli or penne, freshly cooked

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The classic chicken cacciatore recipe is updated by adding oven-roasted tomatoes, mushrooms, and onions to deepen the flavors. What to drink: A soft, fruity Sangiovese.

Recipe notes