Cacciatore-Style Chicken and Vegetables
- Total Time
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.