This chicken cacciatore is warm and wonderful and an absolute breeze to prepare. You really can’t go wrong. It’s a one-pot meal that cooks itself and is full of bright colors and healthy veggies. My mom had a pot of this chicken waiting for me the last time I visited home, and it was the perfect welcome. She was kind enough to divulge her recipe so we all can enjoy it.
Pre-heat your oven to 400ºF. Empty a can or jar of any kind of tomatoes into a large, oven proof pot. I used marinara sauce, but diced tomatoes or anything else would work great too. Then, largely chop the vegetables of your choice and add them to the pot. I used 1 onion, 6 asparagus spears, 2 carrots, 4 cloves of crushed garlic, and 1 eggplant. I highly recommend using eggplant because it melts into the sauce to help make it thick and wonderful. Add the chicken pieces of your choice to the pot as well. I used chicken legs, which I recently realized are very cheap. A package of 8 organic legs only cost around $3! If it looks like you need more cooking liquid, add in some chicken stock.
Bring the pot to a simmer, and then cover it with a lid. Bake the pot in the oven for 1.5 hours or until the chicken can easily be pulled off of the bone. It’s so tender and delicious!
I hope you have a nice loaf of crusty bread on hand to help mop up this sauce. It’s scrumptious! I love this healthy and comforting meal. It’s a great way to use up extra vegetables, and it is virtually effortless to make. That means it will show up around these parts frequently!
- Tomato sauce- 1 large can
- Chicken legs- 8
- Onion- 1
- Carrots- 2
- Eggplant- 1
- Garlic- 4 cloves
- Asparagus- 6 spears