While we’re in marinara land, let’s add some chicken cacciatore, shall we? This is a super easy dinner for two that is still supportive of those resolutions you may or may not be clinging to. Skip the carbs and serve it up with some sauteed veggies for a change of pace. No shenanigans whatsoever. We’ll just get right to it.
Chicken Cacciatore-ish
Prep Time
Cook Time
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A quick and easy weeknight dinner, and a fabulous way to use up leftover marinara!
Author: One Moore Bite
Ingredients
- 4 bone in, skin on chicken thighs
- 2 cups marinara sauce
- ½ cup low sodium chicken broth
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 2 tablespoons chopped fresh basil, for garnish
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- ¼ cup flour
- 1 tablespoon olive oil, for browning the chicken
Instructions
- Preheat a dutch oven over medium heat with olive oil.
- Clean your chicken (a splash of vinegar or lemon juice is perfect), rinse it, and pat it dry. Season both sides with salt and pepper.
- In a small dish, stir together the flour and garlic powder. Dredge the chicken in the flour mixture to get an even coating on both sides.
- Place the chicken, skin side down, into the preheated pot. Cook 4-5 minutes until the chicken has browned. Flip and brown the other side. (The chicken won't be cooked through at this point, and that's ok.)
- Remove the chicken to a wire rack and pour the marinara and chicken broth into the pot. Stir to combine and adjust seasonings as needed.
- Bring the sauce to a simmer and return the chicken thighs to the pot, skin side up. Sprinkle with the dried herbs and let the chicken braise in the simmering sauce, covered, over medium-low heat for 25-30 minutes, or until cooked through.
- Top with freshly chopped basil and serve.
Nutrition Information
Serving Size: 2 Calories: 685 Fat: 31g Saturated fat: 7g Unsaturated fat: 20g Carbohydrates: 35g Sugar: 15g Sodium: 1409mg Fiber: 6g Protein: 64g Cholesterol: 322mg