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Chicken Cacciatore

Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on time 37 mins
Total time 1 hr, 7 mins
Yield Serves 4 (serving size: 2 chicken thighs, 1 cup vegetable mixture, and about 1 tablespoon cheese)
Serve on a bed of spaghetti or with a short pasta like penne or cavatappi for a complete meal.

Ingredients

  • 8 bone-in chicken thighs, skinned (about 2 1/2 pounds)
  • 3/8 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil, divided
  • 1 1/2 cups chopped red bell pepper
  • 3/4 cup chopped green bell pepper
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 2 teaspoons chopped fresh rosemary
  • 4 garlic cloves, minced
  • 8 ounces sliced mushrooms
  • 1 1/3 cups lower-sodium marinara sauce (such as McCutcheon's)
  • 1 ounce Parmigiano-Reggiano cheese, shaved

Nutrition Information

  • calories 352
  • fat 15.5 g
  • satfat 3.9 g
  • monofat 7.2 g
  • polyfat 2.3 g
  • protein 32.9 g
  • carbohydrate 36.3 g
  • fiber 3.2 g
  • cholesterol 119 mg
  • iron 2.4 mg
  • sodium 596 mg
  • calcium 128 mg

How to Make It

  1. Preheat oven to 350°.

  2. Heat a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and black pepper. Add 2 teaspoons oil to pan; swirl to coat. Add 4 chicken thighs to pan; cook for 4 minutes on each side or until browned. Remove chicken from pan, and keep warm. Repeat procedure with 2 teaspoons olive oil and remaining chicken.

  3. Add the remaining 2 teaspoons olive oil to pan, and swirl to coat. Add bell peppers, 1 cup onion, celery, rosemary, minced garlic, and remaining 1/8 teaspoon salt; cook for 3 minutes, stirring frequently. Add mushrooms; cook for 6 minutes, stirring occasionally. Stir in marinara sauce; cook 1 minute.

  4. Spread vegetable mixture in bottom of a 13 x 9-inch glass or ceramic baking dish. Arrange chicken on top of the vegetable mixture. Bake at 350° for 30 minutes or until a thermometer inserted into chicken registers 160°. Sprinkle with cheese.