Carla'S Veggie-Loaded Chicken Cacciatore Recipe

Name: Carla'S Veggie-Loaded Chicken Cacciatore
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/4 cup chicken stock, or more as desired; salt and ground black pepper to taste

Servings: persons

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

1
Preheat oven to 350 degrees F (175 degrees C).
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.
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.
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.
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).

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 pound skinless, boneless chicken thighs, 3 onions, sliced, 8 ounces baby bella (crimini) mushrooms, sliced, and more.

Yes, Carla'S Veggie-Loaded Chicken Cacciatore falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carla'S Veggie-Loaded Chicken Cacciatore

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