recipes

Chicken and vegetable cacciatore

You’ll be cooking all the colors of the rainbow with this chicken and vegetable cacciatore recipe. This recipe is juicy, hearty, healthy and satisfying. It’s very vegetable heavy but if freezes well so you can save the excess vegetables for another time. This simple dish will leave you feeling great about yourself because you’ll be packing in all the nutrients in a delicious way.

Yield 4 servings

Ingredients:

  • #1
    • 1 small onion
    • 1 leek
    • 4 cloves of garlic
    • 2 carrots
    • 1 red pepper
    • Cut the vegetables into bite size pieces   keep these separate from the others
  • Olive oil
  • #2
    • 1 small sweet potato
    • 3 gold yukon potatoes
    • 3 ½ oz baby bella mushroom
    • Cut the vegetables into bite size pieces   keep these separate from the others
  • 1 zucchini – cut into bite size pieces
  • 2 (12 oz cans) of fire roasted diced tomatoes
  • 1 cup of white wine
  • 4 chicken thighs, bone in and skin on

Preparation:

  1. Preheat oven to 375 Fahrenheit. Pour some oil into a saucepan and heat. Place the chicken in the pan skin side down and brown, about 3-4 minutes. Turn over and brown the other side. Remove from the pan in place in a casserole dish.
  2. Put the first set of vegetables in pan and cook 5 minutes.
  3. Add second set of vegetables and cook 10 minutes. Add salt and pepper to taste. Add wine and diced tomatoes. Add zucchini and bring to a gentle simmer. Pour into casserole dish.
  4. Place into oven and cook for 1 hour or until potato is cooked.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *