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Cacciatore-Style Chicken and Vegetables

7
Total Time
43 min
Prep
8 min
Cook
35 min
Serves
6
Difficulty
Easy
Now you can enjoy this Italian classic on your dinner table.

Ingredients

uncooked boneless skinless chicken thigh(s)

3 pound(s)

table salt

½ tsp

black pepper

¼ tsp

olive oil

1 Tbsp

sweet red pepper(s)

2 medium, thinly sliced

cremini mushroom(s)

8 oz, sliced

uncooked celery

1 rib(s), medium, thinly sliced

uncooked carrot(s)

1 medium, thinly sliced

uncooked red onion(s)

1 medium, sliced

garlic clove(s)

3 medium clove(s), minced

rosemary

2 tsp, fresh, chopped

home made marinara sauce

2 cup(s)

Instructions

  1. Sprinkle the chicken with the salt and black pepper.
  2. Heat 2 teaspoons of the oil in a nonstick Dutch oven over medium-high heat. Add the chicken, in batches, and cook until browned, about 4 minutes on each side. Transfer the chicken to a plate and set aside.
  3. Add the remaining 1 teaspoon oil to the Dutch oven. Add the bell peppers, mushrooms, celery, carrot, onion, garlic, and rosemary; cook, stirring, until the vegetables are slightly softened, about 3 minutes.
  4. Return the chicken to the Dutch oven. Add the marinara sauce and bring to a simmer. Reduce the heat and simmer, covered, until the chicken is cooked through and the vegetables are tender, about 20 minutes. Yields 1 piece chicken and 3⁄4 cup vegetables with sauce per serving.

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