BAKED CHICKEN CACCIATORE

BAKED CHICKEN CACCIATORE

An abandoned can of stewed tomatoes in the pantry served as the inspiration for this baked chicken cacciatore. This is very easy to prepare and tastes amazing! This is delicious served over rice or pasta, but my favorite combination is with mashed potatoes. Feel free to “spice it up” in any way you’d like, but we enjoy it exactly this way.

Set aside fifteen minutes.

COOKING 1:10 Hours:

Min 9 People Serving

Calorie Per Serving: 670

Protein: 55

Ingredients

  1. three thighs with bone
  2. Three drumsticks
  3. three divided breasts and ribs
  4. Half a tablespoon of salt
  5. one tsp finely ground black pepper
  6. A single tsp of dried thyme
  7. two tsp corn starch
  8. One 14-oz can of crushed tomatoes
  9. ⅓ cup finely chopped onion
  10. three minced garlic cloves
  11. One bay leaf
  12. One pound of cooked and drained spaghetti

DIRECTIONS

  • Set oven temperature to 375°F.
  • Mix thyme, black pepper, and salt.
  • Drizzle the chicken with half of the spice blend.
  •  In a small bowl, combine corn starch and sherry.
  • Add the remaining seasoning combination, tomatoes, onion, garlic, and bay leaf.
  • Transfer sauce mixture into a 4-quart baking dish that has been oiled.
  • Lay chicken with seasoning on top of sauce.
  • Bake the chicken for one hour and ten minutes, uncovered, at 375°F in a preheated oven, or until the internal temperature reaches 190°F.
  • Accompany with cooked pasta.

Cook’s Notes:

  •  If you prefer, you can use combination of chicken legs and thighs or skin-on chicken thighs in place of skinless chicken thighs.
  • This can be quickly prepared on the stovetop by returning the chicken to the completed sauce, covering, and simmering for 30 to 45 minutes, or until the chicken is done.
» MORE:  Mini chicken pot pie

ADVANCED NUTRITION:

Calories670

Sickness28 g

Fat Saturation8 g

Sodium700 mg

Sugar45g

Sweets4 g

Complete Protein55 g

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