Cacciatore-Style Chicken and Vegetables
- Total Time
- 0:43
- Prep
- 0:08
- Cook
- 0:35
- Serves
- 6
- Difficulty
- Easy
Now you can enjoy this Italian classic on your dinner table.
-
uncooked boneless skinless chicken thigh(s)3 pound(s)
-
table salt½ tsp
-
black pepper¼ tsp
-
olive oil1 Tbsp
-
sweet red pepper(s)2 medium, thinly sliced
-
cremini mushroom(s)8 oz, sliced
-
uncooked celery1 rib(s), medium, thinly sliced
-
uncooked carrot(s)1 medium, thinly sliced
-
uncooked red onion(s)1 medium, sliced
-
garlic clove(s)3 clove(s), medium, minced
-
rosemary2 tsp, fresh, chopped
-
home made marinara sauce2 cup(s)
- 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.