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Chicken Cacciatore

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2018 has officially arrived and with that my goal to do a Whole30 and Keto.  As well as get more recipes on the blog!  This post is hitting all of those goals.

I’ve never made chicken cacciatore until I made this one and wow was it DELICIOUS!  I wrote it all down and snapped pics so I could share it with all of you.

What I love about this recipe aside from the flavor packed taste and nutritional content is that it’s super easy to make!!  You could even make it in a crock pot or pressure cooker.  I chose to make mine on the stove, but included how-to for the other methods as well.  Mostly because I received some gorgeous, new, enamel, cast iron, dutch ovens that I was dying to try out!

If you do meal prep, this recipe is perfect for that too.  It reheats beautifully and makes enough for either a hungry family for dinner or lunches/dinners all week for one person.   It is already loaded with a lot of veggies but you can up your veg game by serving this over zucchini noodles or cauliflower rice too.  If you’re not doing a Whole30 or Keto you can serve it over some gluten free pasta too.  I enjoyed leftovers of this with some spinach by heating it all together in a pan until the spinach was wilted and everything heated through.

You can easily leave out certain ingredients if they aren’t your favorite but this will also alter the flavor too.   Feel free to use chicken breasts instead of thighs if that’s what you like best.  Change it up and increase the nutrient factor by using mushrooms like Shiitake in place of traditional Bella mushrooms.

Chicken Cacciatore

  • Servings: 6
  • Difficulty: easy
  • Print

INGREDIENTS

  • 2 1/2 Lbs Chicken thighs (or breasts), boneless and skinless
  • 1 medium onion, thinly sliced
  • 1 bell pepper, diced (any color)
  • 1 Lb mushrooms, sliced
  • 5 cloves garlic, sliced thin
  • 1 15 oz can tomato sauce (be sure it’s no sugar added)
  • 4 Tb tomato paste
  • 1/2 cup Chicken broth (no sugar added)
  • 3 Tb capers
  • 1 Tb olive oil
  • 1 Tb Italian seasoning, dried
  • 1 tsp dired oregano
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/4-1/2 tsp crushed red pepper flakes (to your desired level of spiciness)
  •  1/3 cup black olives (no added ingredients listed on the can)
  • *optional but delicious!…the cream from one can of coconut milk (place upside in fridge for a few hours, open upright and pour the coconut water into another container to reserve for other uses)

DIRECTIONS FOR STOVETOP

  1. Add all ingredients to a large dutch oven (soup pot), except the olives and coconut cream.  I find it easiest to add everything but the veggies and chicken, stir together then add veggies and chicken.
  2. Cover and cook on medium heat for 20 minutes.
  3. Carefully stir in the olives, cover and cook for 20 minutes more.
  4. Uncover, reduce heat to low.  Stir in coconut cream and allow to simmer for 10 minutes.
  5. Enjoy!

DIRECTIONS FOR CROCK POT

  1. Add all ingredients to crock pot, except the coconut cream.  I find it easiest to add everything but the veggies and chicken, stir together then add veggies and chicken.
  2. Cover and cook on low heat for 6 hours or high for 4 hours.
  3. Stir in coconut cream and serve!

DIRECTIONS FOR PRESSURE COOKER

  1. Add all ingredients to pot, except the coconut cream.  I find it easiest to add everything but the veggies and chicken, stir together then add veggies and chicken.
  2. Seal and cook on high pressure for 15 minutes.
  3. Allow pressure to release naturally.
  4. Stir in coconut cream and serve!

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5 thoughts on “Chicken Cacciatore

    1. 😂 oh my gosh as I was reading this I started to panic that I somehow deleted the recipe 😂 Now I’m cracking up! Isn’t it just beautiful!! My mom gave me two of them (medium and large) for Christmas! Such a blessing!

      Like

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