Chicken Cacciatore

• 4 chicken thighs
• 4 chicken legs
• 1 red bell pepper, frenched
• 1 large zucchini, sliced
• 1 yellow onion, frenched
• 8 garlic cloves, grated
• 0.5 (24 ounce) jar marinara sauce
• 6 ounces beer
• 1/4 cup red wine
• 4 tablespoons roast garlic oil
• salt
• pepper

1. Preheat oven to 350u0b0F.
2. Sprinkle chicken on all sides with salt and pepper.
3. Heat 2 tbsp of garlic oil in a large skillet, add the garlic and stir until it just starts to turn brown.
4. Add the chicken in batches and brown on both sides. Move to a large baking dish, at least 9x11-inch.
5. Add remaining oil to the pan and saute the the vegetables until soft.
6. Mix the beer, wine and marinara together and pour over the veggies.
7. Pour the veggie sauce mixture over the chicken and cover with foil.
8. Bake for 45 minutes. Verify that the chicken has reached an internal temp of 175u0b0F with a probe thermometer.
9. Optional step -- Pull the chicken from the oven, remove the foil. Slice up some fresh mozzarella and put on top of the chicken and place back int he oven with the broiler turned on. Keep an eye on it the whole time. Pull then the cheese starts to bubble.

chicken thighs, chicken, red bell pepper, zucchini, yellow onion, garlic, marinara sauce, beer, red wine, garlic oil, salt, pepper

Taken from www.food.com/recipe/chicken-cacciatore-269500 (may not work)