This chicken cacciatore recipe is both paleo and Whole 30 friendly, resembling traditional Italian recipes closely except for the flour found in some versions for dredging the chicken. Since you’re probably not going to serve this with pasta, feel free to throw a few more herbs and veggies into the pan to create a well-rounded meal.
- 4 tbs Cooking fat
- 1 lb Chicken legs, bone-in skin-on
- 1/2 lb Chicken thighs
- 1/2 tsp Kosher salt
- 1/2 tsp Black pepper, freshly ground
- 1/2 Onion, minced
- 1/2 Red bell pepper, finely chopped
- 1 cup Mushrooms, sliced
- 2 cloves Garlic, minced
- 1 tbs Capers, drained
- 1 14.5-oz. can Diced tomatoes
- 1 cup Chicken broth or water
- 1 tbs Basil leaves, fresh, roughly chopped
- In a large skillet with high edges, heat 2 tablespoons of cooking fat over medium-high heat, swirling to coat the bottom of the pan. Season chicken with salt and pepper and place in pan. Sear chicken until golden brown, about 3 minutes per side.
- Remove the chicken from the pan and set aside. With the same pan still on medium-high heat, add the remaining 2 tablespoons cooking fat, onions, and peppers and sauté for 2 to 3 minutes, until the onion becomes translucent.
- Add mushrooms and continue to cook, stirring for 2 minutes. Add garlic and stir until aromatic, about 1 minute, then add capers and diced tomatoes. Return chicken to pan and cover everything with chicken broth or water. Reduce heat to medium and bring everything to a simmer.
- Turn the heat down to low and continue to simmer until the chicken reaches an internal temperature of 160°, about 30 minutes.
Serves 4 | Prep Time 35 – 45 min