Chicken Cacciatore

Photo: Johnny Autry; Styling: Mary Clayton Carl
Serve on a bed of spaghetti or with a short pasta like penne or cavatappi for a complete meal.

Yield:

Serves 4 (serving size: 2 chicken thighs, 1 cup vegetable mixture, and about 1 tablespoon cheese)

Recipe from

Recipe Time

Hands-on: 37 Minutes
Total: 1 Hour, 7 Minutes

Nutritional 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

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

Preparation

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.

Note:

David Bonom,

March 2012