Chicken Cacciatore

Hands on time : 37 minutes ... Total time : 67 minutes

Serve on a bed of spaghetti or with a short pasta like penne or cavatappi for a complete meal

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8 bone-in chicken thighs , skinned ( about 2 1/2 pounds)

3/8 teaspoon salt . divided

1/4 teaspoon freshly grounded black pepper

2 tablespoons olive oil , divided

1 1/2 cups chopped red bell pepper

3/4 cup green chopped green bell pepper

1 cup chopped onion

1/2 cup chopped celery

2 teaspoons chopped fresh rosemary

4 garlic cloves , minced

8 ounces sliced mushrooms

1 1/3 cups lower-sodium marinara sauce (such as McCutcheon's)

1 ounce Parmigiano-Reggiano cheese , shaved

1) Preheat oven to 350*

2) Heat a large non-stick skillet over medium-high heat . Sprinkle chicken with 1/4 teaspoon salt and black pepper. Add 2 teaspoons oil to pan ; swirl to coat . Add 4 chicken thighs to pan ; cook for 4 minutes on each side or until browned . Remove chicken from pan ; keep warm . Repeat proccedure with 2 teaspoons olive oil and remaing chicken .

3) Add the remaing 2 teaspoons olive to pan and swirl to coat . Add bell peppers , 1 cup onion , celery , rosemary , minced garlic and remaining 1/8 teaspoon salt ; cook for 6 minutes , stirring frequently . Add mushrooms , cook for 6 minutes , stirring occasionally. Stir in marinara sauce ; cook 1 minute .

4) Spread vegetable mixture in bottom of a 13x9-inch glass or ceramic baking dish . Arrange chicken on top of the vegetale mixture . Bake at 350* for 30 minutes or until a termometer inserted into chicken registers 160*.

Sprinkle with cheese .

Serves 4