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3 January, 2019

Chicken Cacciatore

Posted in : Chicken, Main Dishes, Paleo, Uncategorized, Whole30 on by : Marisol Chancellor

You know how it is around the Holidays. You’re super busy shopping, people come to town and then you go out of town, there’s a lot of cooking and a lot of eating. I try my best not to skip the gym but this time only comes around once a year, (thank goodness) so I don’t beat myself if I can’t make it, so after a winter break from the gym, I went back on Monday. Oh boy, was I sore! and so tired when I came back home, I just wanted to crawl back into bed and go to sleep. But I was hungry! It wasn’t lunch time yet but it was also too late for breakfast. So my choices were, to make quick scramble eggs and eat them with a side of avocado, or go all in and make Chicken Cacciatore. I guess you know the answer by now. What can I say? I like living on the edge. So I rolled up my sleeves and grabbed an apple…well, I was still on my gym clothes so I didn’t really have sleeves but you know what I mean. And the apple was just to snack on while I was cooking.

I did not regret my choice. The chicken was so good! so tender and flavorful, it was even beautiful to look at. It was exactly what I needed and I didn’t know it.   

Let’s start “mise en place” which means “everything in its place” I don’t know French but that, I know.  Anyway, this basically means to prepare and organize ingredients. I thinly sliced my onions and bell peppers, minced the garlic and chiffonade the basil. We will also need a bay leave and dry oregano.

Let’s jump to the chicken.  
Pat the chicken dry with a paper towel and season both sides with salt and pepper. 
In a large skillet, add a couple of teaspoons of oil and start browning your chicken, skin side down first (This picture was taken after I flipped the chicken over. ) for about 5 minutes per side or until golden brown. When the chicken is done, put it on a plate and set aside. Get rid of some of the fat left in your skillet. 
Now, we are going to add the peppers , onions and garlic to the skillet and cook until tender. 

After the veggies are tender, add the diced tomatoes, tomato sauce, chicken broth, herbs, and capers. Season with salt and pepper and stir until combined.  

Return the chicken to the skillet. Arrange the chicken on a single layer and cover. Let it simmer on low until the chicken is completely done about 30-40 minutes. 

That’s it! Didn’t I tell you it was beautiful? and equally delicious. Don’t settle for scramble eggs, guys. Just kidding, I’ll alway love eggs. 
Recipe below! 

Chicken Cacciatore

Category: Chicken, Main Dishes, Paleo, Uncategorized, Whole30

Chicken Cacciatore

Ingredients

  • 4-5 Chicken thighs
  • olive oil
  • 1 bell pepper
  • 1/2 onion
  • 2 cloves of garlic
  • small bunch of basil
  • 1 teaspoon dry oregano
  • 1 bay leave
  • 1/4 cup capers
  • 8oz canned diced tomatoes
  • 4oz tomato sauce
  • 3/4 cups of chicken broth.

Instructions

  1. Thinly slice the bell pepper and onion, mince the garlic and set aside. Cut the basil in ribbons and set aside.
  2. Using a paper towel pat the chicken dry and season both sides with salt and pepper.
  3. In a large skillet, add a tablespoon of olive oil and turn it to medium high heat. Once it's hot, place the chicken skin side down and brown both sides of the chicken, about 5-8 minutes per side.
  4. When the chicken is done, put it on a plate and set a side. Get rid of some of the excess fat left in the skillet and lower the heat to medium low.
  5. Add the pepper, onions and garlic and cook until tender, about 5 minutes. Add the diced tomatoes, tomato sauce, chicken broth, half of the basil, oregano, bay leave and capers. Season with salt and pepper and stir until combined.
  6. Return the chicken to the skillet (skin side up) and simmer on low until done, about 30-40 minutes. Garnish with the rest of the basil. Enjoy!

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