Miracle Dinner, Chicken Cacciatore

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!

Shopping list:

  • Tomato sauce- 1 large can
  • Chicken legs- 8
  • Onion- 1
  • Carrots- 2
  • Eggplant- 1
  • Garlic- 4 cloves
  • Asparagus- 6 spears
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Comments

Miracle Dinner, Chicken Cacciatore — 7 Comments

  1. This looks delicious! I only use mushrooms, onions and lots of garlic. Also, I usually use canned diced tomatoes. I’ve never added chicken stock because the liquid usually increases. I love how you make every recipe your own. You’re so creative! I think I’m going to try this your way tonight. Yum!!

  2. My MIL always puts a few sprinkles of tarragon in her recipe which she calls chicken chasseur. It is my family’s favorite meal. Can’t wait to try adding different veggies!

  3. I don’t like worrying about chicken bones and so used boneless thighs and added a can of whole peeled tomatoes.

    I then moved everything from the pot into a foil roasting pan, covered it with foil, and roasted it @ 400 degrees for 60 minutes then uncovered and finished for 15 minutes.

  4. Pingback: Homemade Pasta in a Tomato Pancetta Sauce | Witty in the City

  5. I’ve tried this and our family loves it! I love having the recipe because it is so flexible (I’ve used zucchini in place of eggplant because i had it on hand). I am trying it today w/ both sweet and red potatoes but not sure if they will cook w/ the tomatoes. Should I roast the veggies and chicken a while before I add the tomatoes? Any thoughts or experience w/ potatoes and tomatoes? 😉

    • I don’t think I’ve ever cooked potatoes and tomatoes together, but if you cut the potatoes into the same size chunks as the other vegetables, then they should cook in the same amount of time as everything else.

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