carla's veggie-loaded chicken cacciatore

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 pound skinless, boneless chicken thighs
• 3 onions, sliced
• 8 ounces baby bella (crimini) mushrooms, sliced
• 2 tablespoons cooking
• 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

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 45 mins

Ready Time: 2 hrs 5 mins


• 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 . 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).