Chicken Cacciatore

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2.5 pounds chicken thighs bone-in
• 0.5 cup celery chopped
• 2 teaspoons rosemary leaves fresh chopped
• 4  garlic clove minced
• 0.8 cup bell pepper green chopped
• 1.3 cups tomatoes (such as McCutcheon's)
• 8 ounces mushrooms sliced
• 2 tablespoons olive oil divided
• 1 cup onion chopped
• 1 ounce parmesan shaved
• 1.5 cups bell pepper red chopped
• 0.4 teaspoon salt divided

Equipment

• frying pan
• oven
• baking pan
• kitchen thermometer

Directions

1. Preheat oven to 35
2. Heat a large nonstick skillet over medium-high heat.
3. Sprinkle chicken with 1/4 teaspoon salt and black pepper.
4. Add 2 teaspoons oil to pan; swirl to coat.
5. Add 4 chicken thighs to pan; cook for 4 minutes on each side or until browned.
6. Remove chicken from pan, and keep warm. Repeat procedure with 2 teaspoons olive oil and remaining chicken.
7. Add the remaining 2 teaspoons olive oil to pan, and swirl to coat.
8. Add bell peppers, 1 cup onion, celery, rosemary, minced garlic, and remaining 1/8 teaspoon salt; cook for 3 minutes, stirring frequently.
9. Add mushrooms; cook for 6 minutes, stirring occasionally. Stir in marinara sauce; cook 1 minute.
10. Spread vegetable mixture in bottom of a 13 x 9-inch glass or ceramic baking dish. Arrange chicken on top of the vegetable mixture.
11. Bake at 350 for 30 minutes or until a thermometer inserted into chicken registers 16
12. Sprinkle with cheese.