Sugo's Chicken Cacciatore

By Joan_Z

521 calories; 23 gms protein; 30 gms carbo; Serves 4.

Ingredients

• 1 (28 oz) can whole San Marzano tomatoes
• 1 1/2 cups chicken stock
• 1/2 cups chicken stock
• 1/2 cup extra virgin olive oil
• 2 celery ribs - diced
• 2 carrots - diced
• 1 onion - diced
• 2 tsp. Lawry's Seasoned Salt
• 2 tsp. Italian seasoning
• 5 bay leaves
• Leaves from 2 sprigs rosemary
• 1/2 lb cremini mushrooms - roughly chopped
• 2 sprigs fresh oregano
• 2 sprigs fresh thyme
• 2 sprigs fresh mint
• 8 bone-in skin on chicken thighs (about 3 1/2 lbs)
• 2 tomatoes - sliced
• 1 Tbsp honey
• Fresh basil leaves for garnish

Preparation

Step 1

Preheat oven to 350.
Place a 9x12 roasting pan (with 2 in sides) inside a rimmed baking sheet.

In a large bowl, combine tomatoes, chicken stock, olive oil, celery, carrots, onion, seasoned salt, Italian seasoning, bay leaves and rosemary. Pour into prepared baking dish. Distribute mushrooms across tomato mixture, then top with oregano, thyme and mint. Arrange chicken thigs in one layer over tomato mixture, skin up. Arrange sliced tomatoes over chicken and drizzle with honey.

Cover dish with foil and abke 1 1/2 hours or until chicken is falling off the bone. Uncover and remove skin from chicken thighs. Discard chicken skin, bay leaves and herb sprigs. Arrange chicken over pasta of your choice and spoon vegetables over all. Add grilled peppers and Italian sausage if desired.