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.
- 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
- 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.
- Cover and cook on medium heat for 20 minutes.
- Carefully stir in the olives, cover and cook for 20 minutes more.
- Uncover, reduce heat to low. Stir in coconut cream and allow to simmer for 10 minutes.
DIRECTIONS FOR CROCK POT
- 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.
- Cover and cook on low heat for 6 hours or high for 4 hours.
- Stir in coconut cream and serve!
DIRECTIONS FOR PRESSURE COOKER
- 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.
- Seal and cook on high pressure for 15 minutes.
- Allow pressure to release naturally.
- Stir in coconut cream and serve!
Shiitake mushrooms are underrated in most diets. They are so full of health benefits and have such a wonderful flavor that is more complex than the more popular Bella mushrooms. I won’t get too scientific on you but here’s a short list of some great reasons why to start including these mushrooms in your diet.
- Lowers cholesterol
- Rich in antioxidants, meaning they boost your immune system
- Boosts low iron levels
- Only one shiitake has 24% of the daily recommended Vitamin D!
- High in B vitamins and many minerals like selenium
- Great for weight loss because they are dense in fiber and low in calories
- Fiber content also makes them great for digestive health
- Helps control blood sugar making it great for diabetics
- Combats certain autoimmune diseases
That’s an impressive list for one little mushroom! And it’s not even an all inclusive list!
Mushrooms always seem to be one of those love or hate foods, not much grey area. It doesn’t mean someone can’t grow to love or at the very least like them. Such is the case with my husband. He actually asked for Cream of Mushroom soup for dinner tonight. My response was “Who are you and what have you done with my husband?!” Since I LOVE mushrooms I was thrilled at this request.
I have a cooking style I like to call the shake and pour method. AKA I can’t usually repeat a recipe because I don’t measure anything!! So we rarely eat the same thing twice. But as a food blogger that’s kind of a big problem! I am really trying to make a valiant effort to change that and measure and write things down as I go. Wish me luck because it’s not that easy! Luckily, tonights recipe I actually wrote down and measured everything!! Hallelujah! There’s hope for me yet!
I will be making this again asap because it was THAT good. Even better was how easy it was to make too! Also a one pan dinner aside from the blender which could easily be left out, you’ll just have less creamy soup.
- This can be made vegan by omitting the sausage and using coconut oil or olive oil in place of the bacon fat, and using a vegetable broth in lieu of bone broth.
- The mushroom varieties can be changed if you have something else on hand or they happen to be on sale.
- The white wine can be omitted and replaced with more broth, but it really lends a nice flavor.
- If you don’t have a problem with dairy feel free to use heavy cream or another form of milk in place of the coconut milk.
- This recipe makes enough for 4 adults
Paleo Cream of Mushroom and Sausage Soup
Refer to the post for Notes, Substitutions and Tips
- 1 lb ground pork sausage (paleo friendly)
- 8 oz Shiitake mushrooms, stems removed, tops chopped (2 small packages)
- 4 oz Bella mushrooms, stems and tops chopped (one small package)
- 1 medium yellow onion, diced
- 5 TB bacon fat (or cooking fat of choice)
- 2 cloves garlic, minced
- 3 cups bone broth
- 1 can full fat, coconut milk
- 1/2 cup chardonnay (or other dry white wine) (omit for Whole30 and sub for broth)
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp sea salt (or to taste)
- 1/2 tsp dried sage
- 1/4 tsp cayenne pepper
- black pepper to taste (don’t be stingy though!)
- In a soup pot/dutch oven cook ground pork, breaking apart, until fully cooked. Remove from pan leaving the grease in the pan and all the brown bits stuck to the bottom (helloooo flavor!).
- Turn the heat to medium add half the bacon fat. Then add the onions, cooking about 2 minutes.
- Turn the heat up slightly. Add the additional bacon fat, the garlic, mushrooms and all the herbs and spices. Continue to cook until browned and soft, about 7-10 minutes, stirring every so often. Scrape the browned bits from the bottom of the pan as the mushrooms cook. Imparting all the flavor into the mushrooms.
- Remove half the mushroom/onion mixture into a blender. Add the coconut milk to blender, and blend until smooth.
- Pour the mixture back into the pot with the rest of the mushrooms. Add the bone broth, white wine and cooked sausage.
- Cover soup and bring to a boil. Reduce heat and simmer for 5 minutes allowing flavors to meld. Then serve!