1 1/3 cups lower-sodium marinara sauce (such as McCutcheon's)
1 ounce Parmigiano-Reggiano cheese, shaved
How to Make It
Preheat oven to 350°.
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.
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.
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.
Loved it! I made this last night and even my picky husband liked it. I added some drumsticks to mine and also cooked it in my dutch oven instead of the baking dish, It turned out great!. Very flavorful, and easy.
I cannot say that I completely followed the recipe. I was trying to clean out the fridge. I used an orange bell pepper in place of the green bell. I probably had 10 ounce of mushrooms instead of 8. I also combined 1 cup of marinara with 1 cup of Sockarooni pasta sauce. I served it over angel hair pasta drizzled with a bit of olive oil. I thought it was really good and would make it again (with my modifications though). This is not a fast meal. While I was fine doing it on a weeknight, it's best saved for a night when you have the time.
I'm not sure what went wrong with this dish, but my family and I definitely didn't like it. The flavors just didn't seem to meld well. I couldn't find the McCutcheon's marinara at my grocery store and instead used a different brand of sauce... maybe that was it. I followed the directions exactly (besides the McCutcheon's) and served over whole wheat penne. I will not make this dish again.
This was excellent. I used a food processor to do all the chopping and it went together quite easily. The family loved it. The only complaint was the desire for more marinara in the sauce. I served it along side of some lightly buttered spaghetti noodles (garlic salt and parsley flakes mixed in) and a tossed green salad. Time-wise, I'd probably save this for a weekend meal. I would definitely serve it to guests.
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