Cacciatore-Style Chicken with Fresh Herbs and Vegetables
Ingredients:
4 chicken drumsticks or thighs, bone-in
1 tbsp olive oil
1 zucchini, sliced
1 yellow squash, sliced
1 red bell pepper, chopped
1 onion, sliced
3 cloves garlic, minced
1 can (14 oz) diced tomatoes
1/2 cup dry white wine or chicken broth
1 tsp fresh rosemary, chopped
1 tsp fresh thyme leaves
1/2 tsp red pepper flakes (optional)
Salt and pepper to taste
Fresh basil or parsley for garnish
Directions:
Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper and sear on all sides for 4-5 minutes, until golden brown. Remove the chicken and set aside.
In the same skillet, add the zucchini, yellow squash, bell pepper, and onion. Sauté for about 5 minutes, until the vegetables begin to soften.
Add the garlic and cook for another minute, then pour in the white wine or chicken broth, scraping up any browned bits from the pan.
Stir in the diced tomatoes, rosemary, thyme, and red pepper flakes (if using). Season with salt and pepper.
Return the chicken to the skillet, nestling it into the sauce and vegetables. Cover and simmer for 25-30 minutes, until the chicken is cooked through.
Garnish with fresh basil or parsley and serve hot with rice, pasta, or a simple salad.