Carla's Veggie-Loaded Chicken Cacciatore

This one-pot chicken cacciatore recipe is loaded with vegetables and seasoning for a hearty, Italian-inspired dinner.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 45 mins
• Total Time: 2 hr 5 mins
• Calories: 271 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• salt and ground black pepper to taste
• 1 teaspoon Italian seasoning
• 4 cloves garlic, sliced
• 2 red bell peppers, sliced
• 3 onions, sliced
• 1 pinch red pepper flakes, or to taste
• 1 pound skinless, boneless chicken thighs
• 1 large yellow squash, cut into chunks
• 3 cups tomato sauce, or more to taste
• 3 sprigs fresh rosemary, leaves stripped
• 8 ounces baby bella (crimini) mushrooms, sliced
• 2 tablespoons cooking sherry
• 2 zucchini, cut into chunks
• ¼ cup chicken stock, or more as desired

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.

Step 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).