Category: Poultry Dishes

Serves: 4

Ingredients

• 8 bone-in chicken thighs, skinned (about 2 1/2 lbs)
• 3/8 tsp salt, divided
• 1/4 tsp freshly ground black pepper
• 2 Tbsp olive oil, divided
• 1 1/2 cups chopped red bell pepper
• 3/4 cups chopped green bell pepper
• 1 cup chopped onion
• 1/2 cup chopped celery
• 2 tsp chopped fresh rosemary
• 4 garlic cloves, minced
• 8 oz sliced mushrooms
• 1 1/3 cups lower-sodium marinara sauce (such as McCutcheon’s)
• 1 oz Parmigiano-Reggiano cheese, shaved

Directions

1. Preheat oven to 350 degrees F.
2. Heat large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 tsp salt and black pepper. Add 2 tsp oil to pan; swirl to coat. Add 4 chicken thighs to pan; cook for 4 minutes on each side or until browned. Remove chicken from pan and keep warm. Repeat procedure with 2 tsp olive oil and remaining chicken.
3. Add the remaining 2 tsp olive oil to pan, and swirl to coat. Add bell peppers, 1 cup onion, celery, rosemary, minced garlic, and remaining 1/8 tsp salt; cook for 3 minutes, stirring frequently. Add mushrooms; cook for 6 minutes, stirring occasionally. Stir in marinara sauce; cook 1 minute.
4. Spread vegetable mixture in bottom of a 13×9 inch glass or ceramic baking dish. Arrange chicken on top of the vegetable mixture. Back at 350 for 30 minutes or until a thermometer inserted into chicken registers 160 degrees. Sprinkle with cheese.

Nutrition Facts

Calories: 352, Fat: 15.5g, Protein 32.9g, Caborhydrates: 36.3g, Fiber 3.2g, Cholesterol 119mg, Iron 2.4mg, Sodium 596mg