I've made Chicken Cacciatore before and we loved it so I decided to make it again. I had some zucchini in the fridge so I added some in. I figured the more veggies the better right? This time I served the chicken over couscous and it did a great job of soaking up all the yummy sauce!
2 skin-on, bone-in chicken thighs
Salt and black pepper
1 Tbsp olive oil
1/4 c onion, finely diced
1 tsp garlic, minced
1/2 c chicken broth
1 c diced tomatoes, undrained
1/2 medium zucchini, cut into sticks
1 c white mushrooms, sliced
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/4 tsp red chili flakes
1 Tbsp chopped fresh flat-leaf parsley
1. Season the chicken well with salt and pepper. Heat oil in a Dutch oven over medium-high heat. When the oil is hot, add the thighs and brown 2 to 3 min per side. Transfer to a plate.
2. Reduce the heat to medium and add the onion and garlic. Stir with a wooden spoon and scrap up any browned bits, until the onion softens and browns, about 5 min. Add the broth and bring to a boil. Add the tomatoes, zucchini, mushrooms, thyme, rosemary and chili flakes.
3. Nestle the chicken back into the sauce and add any accumulated juices. Lower the heat to a simmer, cover with the lid slightly ajar, and cook the chicken, turning occasionally, until internal temperature reaches 160°F, another 20 to 25 min. Remove chicken to serving platter.
4. Turn heat up to high and boil until sauce thicks, about 5 min. Pour over chicken and sprinkle with parsley.