Chicken Cacciatore Recipe

This recipe is from Quality Cooking at a Fraction of the Cost by Michelle Snow, PhD.

Chicken Cacciatore

(8 Servings)

4 cups cooked rice

4 chicken thighs and legs

2 tbsp. oil

2 tsp. garlic

1 yellow onion, chopped

1 green pepper, chopped

1 small zucchini, chopped

1 small yellow squash, chopped

2-14 oz. fire roasted tomatoes

2 tbsp. balsamic vinegar

2 tsp. sugar

½ tsp. black pepper

3 tbsp. basil, chopped

1 tbsp. oregano, chopped

¼ cup Romano cheese

Directions:

Pre-heat oven for 350°F. In a skillet brown chicken in garlic and oil for 3 minutes on each side. Remove chicken from skillet and place in a 9 x 13 inch baking dish. Cook remaining vegetables and oregano for 2-3 minutes. Add tomatoes, vinegar, sugar, and black pepper. Spoon mixture over chicken. Bake covered for 45 minutes. Spoon rice on plate and top with baked chicken. Top with cheese and basil.