Chicken Thigh Cacciatore w/ Mushroom and green peppers
Chef's Recipes

Chicken Thigh Cacciatore w/ Mushroom and green peppers

This simple dish is always a crowd pleaser served hot or even cold the next day makes for a great lunch! (I like to serve it with crusty toasted baguette slices.)

Serves 3-6


  • 1 Jar Marinelli Sauce®
  • 3½ - 4 lbs Chicken Thighs (skin removed)
  • 2 sliced Green Peppers
  • 6-8 Large White mushrooms (quartered)
  • 1 Roughly Chopped Spanish Onion (peeled)
  • 2 Cloves Peeled Garlic
  • 1/4 cup Water
  • 2 Tbsp Extra virgin Olive Oil
  • Sea Salt & Fresh Pepper to taste
  • Italian Parsley (optional for garish) + Toasted Baguette Slices(optional)

Cooking Instructions

  1. In a large roasting pan or dutch oven first add olive oil and water followed by chicken, green peppers,mushrooms, onions and garlic. Cover with lid or tin foil and place in the center of oven to cook for 30 minutes at 400 degrees F
  2. Remove cover/tin foil and roast chicken for approx. 10-15 minutes or until slightly brown and then remove from the oven.
  3. Add a Jar Marinelli Sauce® cover with foil (leaving some room for steam to escape) and place back in the oven for an additional 30 minutes or until the chicken becomes tender and is easily separated from the bone. (be sure to check halfway through and gently/slightly stir without breaking up the tender chicken)
  4. Serve/garnish with parsley accompanied with crusty toasted baguette slices(optional)

Boun apetito!

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