Healthy Chicken Cacciatore Recipe

Ingredients:

• Tomato Sauce: 1 jar (choose a sauce with minimal added oil or sugar)
• Fresh Parsley: ¼ cup (roughly chopped; can substitute with dried parsley, but fresh is preferred)
• Garlic: 4 cloves (fresh and chopped)
• Salt: ½ tablespoon (kosher or any available)
• Black Pepper: 1 teaspoon
• Shredded Vegetables: We use a mix of kale, brussels sprouts, broccoli, and cabbage (Trader Joe's "cruciferous crunch" mix is great, but any available mix of store-bought or DIY shredded veggies i
• Chicken Thighs: Frozen, boneless, skinless (can use fresh chicken, but frozen is more affordable and there’s no difference once it is cooked).

1. Preheat the oven to 350°F (175°C). Start with a thin layer of tomato sauce in a Dutch oven, then place the chicken thighs on top.
2. Add half of the salt, pepper, parsley, and chopped garlic onto the chicken, followed by the shredded vegetables.
3. Add the remaining seasoning and pour the rest of the tomato sauce over the layers veggies.
4. Bake, covered, for 90 minutes, then remove and gently flip the chicken pieces over. Make sure all of the chicken is in the braising liquid. Cover with a small gap for steam and bake for another 60 minutes.

Try to serve the chicken in large chunks (it will shred easily and we don’t want that).

Top with a sprinkle of Parmesan cheese for extra flavor.

Cooking Tip:

Using a Dutch oven and the oven cooking method can make a significant difference in flavor compared to stovetop, instant pot, or slow cooker.