Chicken Cacciatore with Rosemary Spaghetti Squash

By Sprig Originals ✓ · cooked up in Sprig

Bone-in chicken thighs are browned in olive oil, then simmered low and slow with mushrooms, sweet peppers, olives and capers until the sauce turns glossy and deep. Instead of pasta, it's spooned over strands of roasted spaghetti squash tossed with rosemary and garlic — a full-flavored Sunday-style braise with nothing but real food in the pot.

Ingredients

• 1 medium spaghetti squash (about 3 lb)
• 3 tbsp extra-virgin olive oil, divided
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 cloves garlic, thinly sliced
• 1 tsp fresh rosemary, finely chopped

• 6 bone-in, skin-on chicken thighs (about 2 1/2 lb)
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp extra-virgin olive oil
• 8 oz cremini mushrooms, quartered
• 1 large yellow onion, sliced 1/4-inch thick
• 1 red bell pepper, sliced into strips
• 1 orange or yellow bell pepper, sliced into strips
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 1 can (28 oz) crushed tomatoes, no sugar added
• 1/2 cup chicken broth
• 1 tbsp balsamic vinegar
• 1/2 cup pitted kalamata olives, halved
• 2 tbsp capers, drained
• 2 sprigs fresh rosemary
• 1/3 cup fresh basil leaves, torn
• 2 tbsp flat-leaf parsley, chopped

Instructions

1. Heat the oven to 400°F. Carefully halve the spaghetti squash lengthwise and scrape out the seeds. Rub the cut faces with 1 tablespoon olive oil and season with the salt and pepper. Place cut-side down on a rimmed baking sheet and roast 40–45 minutes, until a paring knife slides easily into the flesh.
2. While the squash roasts, pat the chicken thighs completely dry and season all over with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Heat 2 tablespoons olive oil in a large Dutch oven or deep skillet over medium-high heat until shimmering.
3. Lay the thighs in skin-side down and sear undisturbed 7–8 minutes, until the skin is deep golden and releases easily. Flip and sear 3 more minutes, then transfer to a plate. Pour off all but about 2 tablespoons of the rendered fat.
4. Add the mushrooms to the pot and cook over medium-high heat, stirring only occasionally, for 5 minutes until browned. Add the onion and both bell peppers and cook 6–7 minutes more, until softened and lightly charred at the edges.
5. Stir in the minced garlic, tomato paste, oregano and red pepper flakes and cook 90 seconds, stirring constantly, until the tomato paste darkens to brick red.
6. Pour in the crushed tomatoes, chicken broth and balsamic vinegar, scraping up every browned bit from the bottom of the pot. Add the olives, capers and rosemary sprigs and bring to a simmer.
7. Nestle the chicken thighs back in skin-side up, so the skin stays above the sauce. Reduce heat to low, partially cover, and simmer 30–35 minutes, until the chicken registers 175°F at the bone and the sauce has thickened. Discard the rosemary sprigs.
8. Meanwhile, finish the squash: flip the halves over and let cool 5 minutes, then drag a fork lengthwise through the flesh to release the strands into a bowl. Warm the remaining 2 tablespoons olive oil in a skillet over medium heat with the sliced garlic and chopped rosemary for 1 minute, until fragrant but not browned, then toss with the squash strands and season to taste with salt.
9. Taste the cacciatore sauce and adjust salt. Divide the rosemary squash among 4 shallow bowls, top with chicken and a generous ladle of sauce, and finish with torn basil and parsley.

Chef's tips

Nutrition (per serving, estimated)

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