Carla’s Veggie-Loaded Chicken Cacciatore Recipe

Name: Carla’s Veggie-Loaded Chicken Cacciatore Recipe
Cuisine: Western

Features:

Cuisine:

Western

Directions

Ingredients :

2 tablespoons olive oil

1 pound skinless, boneless chicken thighs

3 onions, sliced

8 ounces baby bella (crimini) mushrooms, sliced

2 tablespoons cooking sherry

2 zucchini, cut into chunks

2 red bell peppers, sliced

1 large yellow squash, cut into chunks

4 cloves garlic, sliced

3 sprigs fresh rosemary, leaves stripped

1 teaspoon Italian seasoning

1 teaspoon dried oregano

1 teaspoon salt

1 teaspoon ground black pepper

1 pinch red pepper flakes, or to taste

3 cups tomato sauce, or more to taste

¼ cup chicken stock, or more as desired

salt and ground black pepper to taste

Methods :

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Heat olive oil in a large Dutch oven or heavy pot over medium-high heat; cook chicken in hot oil until browned, 3 to 4 minutes per side. Transfer chicken and accumulated juices to a bowl.

Step 3

Mix onions and mushrooms together in the same large Dutch oven; add sherry. Cook and stir until onions and mushrooms are soft, 5 to 6 minutes. Add zucchini, red bell peppers, yellow squash, garlic, rosemary, Italian seasoning, oregano, 1 teaspoon salt, 1 teaspoon black pepper, and red pepper flakes; cook and stir until heated through, 3 to 4 minutes. Mix tomato sauce and chicken stock into vegetable mixture.

Step 4

Arrange chicken on top of vegetable mixture; pour in any accumulated juices left in the bowl. Season with salt and black pepper. Cover Dutch oven.

Step 5

Bake in the preheated oven until chicken is no longer pink in the center, about 1 hour 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).