I love veggies. I have been told I go overboard when adding veggies to a dish that is meant to be a meat dish. So here it is… my own version of Chicken Cacciatore. You can be wild and crazy and add any of your own veggies. I have tried this dish with chicken breast, but I recommend sticking to the thighs.
This is a great dish anytime of the year- but especially now that it’s cold outside!
8 chicken thighs- chopped into 4 pieces each
1 tbsp flour
Salt and pepper to taste
1 tbsp olive oil
1 large onion- diced
2 cloves garlic
2 carrots- peeled and diced
2 celery stalks- chopped
2 peppers, any colour- diced
1 zucchini- diced
4-8 mushrooms- chopped
1 large jar low sodium tomato sauce
1 cube low sodium veggie stock cube
Chilli flakes (optional)
Sprinkle chicken thighs with salt and pepper. Toss chicken with flour so that they are lightly coated. Heat oil in large pan or wok on oven. Saute onion and garlic until soft. Add chicken thighs and saute until they are brown on the outside. Add veggies, and continue to cook over medium until veggies are soft. Add sauce, and continue simmering over low-medium heat until dish becomes less watery- usually 30-45 minutes. If I have the time, I let my sauces simmer longer. Serve over whole wheat pasta or brown rice and with a side salad. YUM!