April 2, 2012
8 bone-in chicken thighs, skinned (about 2 1/2 pounds)
3/8 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil, divided
1 1/2 cups chopped red bell pepper
3/4 cup chopped green bell pepper
1 cup chopped onion
1/2 cup chopped celery
2 teaspoons chopped fresh rosemary
4 garlic cloves, minced
8 ounces sliced mushrooms
1 1/3 cups lower-sodium marinara sauce (such as McCutcheon's)
1 ounce Parmigiano-Reggiano cheese, shaved
1. Preheat oven to 350°.
2. Heat a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and black pepper. Add 2 teaspoons 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 teaspoons olive oil and remaining chicken.
3. Add the remaining 2 teaspoons olive oil to pan, and swirl to coat. Add bell peppers, 1 cup onion, celery, rosemary, minced garlic, and remaining 1/8 teaspoon 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 x 9-inch glass or ceramic baking dish. Arrange chicken on top of the vegetable mixture. Bake at 350° for 30 minutes or until a thermometer inserted into chicken registers 160°. Sprinkle with cheese.
Amount per serving (yields 4 servings)
Saturated fat: 3.9g
Monounsaturated fat: 7.2g
Polyunsaturated fat: 2.3g
Posted by Lisa at April 2, 2012 6:29 AM
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