Roast Chicken Cacciatore

Ingredients

• 0.3 cup balsamic vinegar 
• 0.3 cup kalamata olives black
• 6 lb chicken 
• 0.5 cup wine dry red
• 1 cup fat-skimmed beef broth 
• 0.5 cup basil fresh chopped
• 0.3 cup rosemary leaves fresh chopped
• 14 cloves garlic peeled
• 2 tablespoons olive oil 
• 2  onion ( 1 lb. total)
• 0.3 teaspoon pepper 
• 2  bell pepper red
• 8  roma tomatoes ( 2 lb. total)
• 6  rosemary rinsed
• 1 teaspoon salt 
• 2  bell pepper yellow

Equipment

• bowl
• frying pan
• oven
• sieve
• kitchen thermometer
• slotted spoon
• carving fork

Directions

1. Remove giblets from chicken and reserve for other uses. Pull off and discard lumps of fat. Rinse bird well inside and out; pat dry. If desired, fold wing tips under first joint. Set bird breast up on a V-shaped rack in an 11- by 17-inch pan.
2. In a small bowl, mix chopped rosemary and basil. Starting at the neck, gently ease your fingers under skin to loosen it over breast. Push 1/3 of the rosemary-basil mixture under skin and spread evenly over breast.
3. Place 6 garlic cloves and 3 rosemary sprigs in body cavity.
4. Sprinkle chicken lightly with salt and pepper.
5. Rinse, stem, and seed red and yellow bell peppers; cut into 1/3-inch-wide strips. Peel onions and cut each into 6 wedges. Rinse and core tomatoes; cut in half lengthwise. Distribute peppers, onions, and remaining garlic around chicken in pan; spread level. Set tomatoes, cut side up, on pepper mixture and sprinkle vegetables with another 1/3 of the herb mixture, 1 teaspoon salt, and 1/4 teaspoon pepper; drizzle with olive oil.
6. Roast in a 425 regular or convection oven until vegetables begin to brown and a thermometer inserted through thickest part of breast to bone reaches 170, or 180 through thickest part of thigh at joint, 1 1/4 to 1 3/4 hours.
7. Insert a carving fork into chicken cavity, piercing carcass. Lift bird and tilt to drain juices into pan. Set chicken on a rimmed platter; let rest in a warm place about 15 minutes. With a slotted spoon, transfer vegetables to a shallow bowl; sprinkle with olives and keep warm.
8. Skim and discard fat from pan; add vinegar, wine, broth, and remaining herb mixture. Stir often over high heat, scraping browned bits free, until reduced to 3/4 cup, 6 to 8 minutes.
9. Pour through a fine strainer into a small pitcher or bowl.
10. Garnish platter with remaining rosemary sprigs. Carve chicken and serve with vegetables.
11. Add pan juices and salt and pepper to taste.