- 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
- 1/4 cup chicken stock, or more as desired
- salt and ground black pepper to taste
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
- 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).
04/19/2018
recipepes.com
Carla's Veggie-Loaded Chicken Cacciatore, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
