Chicken Cacciatore

Name: Chicken Cacciatore
Ingredients: 8 bone-in chicken thighs, skinned (about 2 1/2 pounds); 3/8 teaspoon salt, divided; 1/4 teaspoon freshly ground black pepper; 2 tablespoons olive oil, divided; 1 1/2 cups chopped red bell pepper; 3/4 cup chopped green bell pepper; 1 cup chopped onion; 1/2 cup chopped celery; 2 teaspoons chopped fresh rosemary; 4 garlic cloves, minced; 8 ounces sliced mushrooms; 1 1/3 cups lower-sodium marinara sauce (such as McCutcheon's); 1 ounce Parmigiano-Reggiano cheese, shaved

13 ingredients

4 steps

Ingredients

8 bone-in chicken thighs, skinned (about 2 1/2 pounds)
3/8 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil, divided
1 1/2 cups chopped red bell pepper
3/4 cup chopped green bell pepper
1 cup chopped onion
1/2 cup chopped celery
2 teaspoons chopped fresh rosemary
4 garlic cloves, minced
8 ounces sliced mushrooms
1 1/3 cups lower-sodium marinara sauce (such as McCutcheon's)
1 ounce Parmigiano-Reggiano cheese, shaved

Directions

1

Preheat oven to 350°.
2

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.
3

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.
4

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.