Chicken Cacciatore with Aunt Mary Ann’s Sunday Marinara
Serves: 6
Low Carb"
Quick to make
Vegetarian
"> Gluten Free
Ingredients
- 6 chicken thighs
- 1 cup flour
- 4 Tbsp olive oil
- 2 sweet onions, sliced
- 1 red bell pepper, sliced into thin strips
- 1 yellow bell pepper, sliced into thin strips
- 16 oz white mushrooms
- 1 cup dry white wine
- 1 jar of La Famiglia DelGrosso Aunt Mary Ann’s Sunday Marinara
- 2 sprigs of fresh rosemary
- 2 sprigs of fresh thyme
- 1 bay leaf
- Kitchen twine
- Salt and pepper to taste
Chicken breasts can be substituted for thighs. Instead of making a bundle of herbs, the rosemary and thyme can be chopped and added to the dish.
Directions
- Season the chicken with salt and pepper. Dredge in flour and shake off the excess.
- Heat oil on medium high heat in a large deep pan or dutch oven.
- Brown the chicken for 4-5 minutes on each side. Remove from pan and set aside.
- Decrease the heat to medium. In the same pan, cook the onions until soft. Stir frequently so they don’t brown. Season with salt and pepper to taste.
- Add the garlic, stir through, and cook for 1 minute.
- Add the sliced peppers and mushrooms and cook for 5 minutes until all the vegetables are soft, stirring every 1-2 minutes. Season with salt and pepper to taste.
- Increase the heat to high and add the wine. Cook until the liquid reduces by half, then decrease the heat to medium.
- Add the jar of marinara sauce. Pour a small amount of water into the bottom of the jar, place the lid back on and shake until mixed, then pour the excess liquid into the pan.
- Place the chicken back into the pan. Be sure the sauce covers the chicken.
- Wrap a piece of twine around the sprigs of rosemary and thyme. Place the herb bundle in the pan along with the bay leaf.
- Place a lid on the pan and cook the chicken for about 30 minutes on medium heat until the chicken is no longer pink.
- Remove the herb bundle and bay leaf.
- Serve each piece of chicken topped with the vegetables and sauce.
