Carlas Veggie Loaded Chicken Cacciatore Recipes

CARLA'S VEGGIE-LOADED CHICKEN CACCIATORE

Steps:

• 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).

CARLA'S VEGGIE-LOADED CHICKEN CACCIATORE

Steps:

• 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).

CHICKEN CACCIATORE WITH MARSALA AND CAPERS

Steps:

• Sprinkle chicken with salt and pepper. Heat 3 T oil in a large skillet over medium high heat. Add chicken and saute until brown, about 4 minutes per side. Transfer chicken to plate.
• Pour off fat from the skillet. Add remaining oil to the skillet. Add mushrooms, zucchini, onion, garlic and oregano. Saute until onion is tender, about 7 - 10 minutes. In a bowl, mix in marinara sauce, broth, Marsala and capers.
• Return chicken to skillet, spooning sauce over. Bring sauce to a boil. Reduce heat to medium low, cover and simmer until chicken is tender, about 20 minutes.
• Using tongs, transfer chicken to a large platter. Boil sauce until slightly thickened, about 5 minutes; spoon off fat.
• Season sauce to taste with salt and pepper; spoon over chicken.

CARLA'S VEGGIE-LOADED CHICKEN CACCIATORE

Steps:

• 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).