Veggie Loaded Chicken Cacciatore Bake

ingredients

4-6 skinless bone-in chicken thighs

2 tablespoons olive oil

1/2 cup diced onion

4 bell peppers, sliced into strips

1 cup cherry tomatoes, sliced in half

8 oz mushrooms, sliced

6 cloves of garlic, sliced

15 oz can tomato sauce

15 oz can diced tomatoes, drained

instructions

In a stockpot, heat olive oil over medium high heat. Pat chicken dry and place in pot to sear in juices (they will finish cooking in the oven). Turn after 3-4 minutes or until browned. Transfer chicken to a plate and set aside. Add onion to stock pot and cook until translucent, stirring up the chicken bits with the onion at the bottom. Add in the peppers, tomatoes, mushrooms, and garlic and cook for 5-7 minutes, or until vegetables are beginning to get soft. In the mean time, pour tomato sauce and diced tomatoes into the bottom of a 9x13 baking dish. Place chicken pieces on top. Spread vegetables over the chicken. Cover with foil, and bake at 300 degrees for 2 hours, or until chicken is done. Allow casserole to rest for a few minutes before serving.

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