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The marinara sauce is an easy cheat in this recipe. The marinara is so flavorful that no additional herbs were needed. A perfect recipe for a weeknight dinner. Throw it together and toss it in the oven. You'll have enough time to change into your pajamas and clean up the kitchen before dinner is ready. Yes, I eat dinner in my pajamas. It's okay. After a long day at work, I just want to come home, toss something in the oven, and change my clothes so I can relax for the evening. This recipe is a perfect addition to the weeknight repertoire. Enjoy!
Chicken Cacciatore
Ingredients
1 package of chicken legs or thighs, about 4-8 pieces, or one whole chicken cut up
1 large onion, sliced
1 red, yellow or orange bell pepper, sliced
1 8 ounce package of mushrooms, sliced
4 cloves garlic, minced
1 cup of chicken broth
1 to 1 ½ cup marinara sauce
Salt and pepper, to taste
Cooking fat, like coconut oil or pork lard
Directions
Preheat the oven to 350 degrees.
Remove the chicken from its packaging, pat it dry with paper towels and sprinkle with salt and pepper. Set aside while you cut up the vegetables.
Once the vegetables are prepped and the garlic is minced, add your cooking fat to the pan.
First, brown the meat in the cooking fat. Allow the meat to brown on both sides. The meat will release from the pan when it is ready to flip. Once the meat is browned nicely on both sides remove it to a plate until the vegetables have been cooked.
Add more fat to the pan if it needs it. Begin sauteing the onions. Sprinkle a little salt and pepper over the onions. When the onions begin to soften, add the bell pepper. Let that cook for a few minutes until they begin to soften. This will bake in the oven so the vegetables do not need to be too well done. Add the mushrooms and allow them to begin to soften.
Sprinkle a little more salt and pepper over the vegetables.
Add the garlic and stir into the vegetables. Do not overcook the garlic or it could burn. Cook for about a minute or just until you smell the garlicky goodness rising from the pot. Immediately add the chicken stock and begin scraping the yummy layer of stuff off the bottom of the pan.
Next, add the marinara sauce and stir everything together. Nestle the chicken pieces on top of the sauce, but not so deep that they sink. Let a little skin show so the chicken can stay crispy.
Cover and bake in a 350 degree oven for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until the chicken is cooked through and the chicken parts that are showing brown a little.
Serve in a bowl on top of zoodles (zucchini noodles), spaghetti squash, or just scoop some sauce into your bowl and add a piece or two of chicken on top.
