Cacciatore-Style Chicken and Vegetables
uncooked boneless skinless chicken thigh(s)
sweet red pepper(s)
2 medium, thinly sliced
8 oz, sliced
1 rib(s), medium, thinly sliced
1 medium, thinly sliced
uncooked red onion(s)
1 medium, sliced
3 medium clove(s), minced
2 tsp, fresh, chopped
home made marinara sauce
- Sprinkle the chicken with the salt and black pepper.
- 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.
- 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.
- 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.