Chicken Cacciatore - Cooking Light

By á-46

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

Details

Servings 4

Preparation

Step 1

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.