Recipe: Chicken Cacciatore

Mmmm…. This is one of our weekly staples! Actually I make it about every other week and freeze half of it. If truth be told, I think it is tastier after being frozen– who would have thought?

Chicken Cacciatore

BY: Allison Fishman, contributing editor to “Cooking Light”

  • 8 bone-in chicken thighs, skinned, or about 2.5 pounds
  • 3/8 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil, divided
  • 1.5 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
  • 1.33 cups lower-sodium marinara sauce
  • 1 ounce Parmigiano-Reggiano cheese, shaved
  • 1 box of your favorite pasta {we only cook half the box and save the rest for our frozen batch} Try some rotini- our favorite!

Preheat oven to 350 degrees Fahrenheit.

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 and swirl to coat. Add four chicken thighs to pan and cook for four minutes on each side or until browned. Remove chicken from pan and keep warm. Repeat procedure with 2 teaspoons olive oil and remaining chicken.

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. Then cook for three minutes, stirring frequently. Add mushrooms, cook for six minutes while stirring occasionally. Stir in marinara sauce and cook for one minute.

Spread vegetable mixture in bottom of a 13×9-inch glass or ceramic baking dish. Arrange chicken on top of the vegetable mixture.  {This is where we separate and put half into a freezer bag, seal it up, and pop it in the icebox!} Bake at 350 degrees Fahrenheit for 30 minutes or until a thermometer inserted into chicken registers 160 degrees Fahrenheit. Sprinkle with cheese and serve over your favorite pasta.

Watch it on Video: Allison Fishman’s healthy take on chicken cacciatore.


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