Chicken Cacciatore

Hands-on time: 37 min
Total time: 67 min


Serve on a bed of spaghetti or with a short pasta like penne or cavatappi for a complete meal.


Ingredients:

• 8 bone-in chicken thighs, skinned (about 2.5 pounds)
• 3/8 tsp salt, divided
• 2 tbsp 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 tsp chopped fresh rosemary
• 4 garlic cloves, minced
• 8 ounces sliced mushrooms
• 1 1/3 cups lower-sodium marinar sauce
• 1 ounce Parmigiano-Reggiano cheese, shaved

Preparation:

1. Preheat oven to 350.
2. Heat a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 tsp salt and black pepper. Add 2 tsp 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 tsp olive oil and remaining chicken.
3. Add the remaining 2 tsp olive oil to pan, and swirl to coat. Add bell peppers, 1 cup onion, celery, rosemary, minced garlic, and remaining 1/8 tsp 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 9x13-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.

Serves 4

Courtesy: Cooking Light, March 2012