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    Home » Recipes » Paleo Recipes

    Chicken Cacciatore Recipe

    Last Modified: Jan 18, 2023 by Paleo Leaper · This post may contain affiliate links · Leave a Comment

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    For a quick dinner on a busy weeknight, this recipe can’t be beaten: it’s quick to make, only gets one pan dirty, and doesn’t use any complicated or unusual ingredients.

    The flavor is sophisticated enough for adults, but most kids will also like it since it’s essentially chicken in tomato sauce. Even kids who aren’t used to Paleo food can’t find much to object to here!

    Chicken Cacciatore

    Cacciatore is also easy on the cook because it’s very adaptable to whatever pieces of meat you have in the fridge: legs, drumsticks, breasts, or even a whole bird, cut into smaller pieces.

    You can leave the skin on or remove it to let the tomato flavor really soak into the meat. For the absolutely best-tasting results, the homemade chicken stock can’t be beaten, but the store-bought broth is also fine if you don’t have any bone broth on hand.

    A word about the wine: I used some red wine in this recipe for extra flavor – some people give up alcohol entirely on Paleo, but remember that it’s about health, not imitating cavemen, and there’s no evidence that moderate alcohol consumption is unhealthy.

    Cooking with wine is even less controversial because the cooking process significantly reduces the alcohol content. That said, the wine isn’t necessary at all. If you don’t feel comfortable cooking with it, just leave it out.

    Chicken Cacciatore Recipe

    SERVES: 4 PREP: 15 min COOK: 40 min

    Ingredients

    • 4 chicken thighs;
    • 2 chicken breasts with skin and backbone;
    • 1  can diced tomatoes with juice;
    • 1 large red bell pepper, chopped;
    • 1 onion, chopped;
    • 3 garlic cloves, finely chopped;
    • ½ cup red wine; (optional)
    • ¾ cup chicken stock;
    • 2 tbsp. drained capers;
    • 2 tsp. fresh oregano leaves, minced;
    • ¼ cup fresh basil leaves, coarsely chopped;
    • 3 tbsp. extra-virgin olive oil;
    • Sea salt and freshly ground black pepper to taste;
    Chicken Cacciatore Recipe Preparation

    Preparation

    1. In a large frying pan, warm up the olive oil over medium-high heat.
    2. Add the pieces of chicken and sauté until brown, about 5 minutes on each side.
    3. Transfer the chicken to a plate and let it rest.
    4. In the same pan, still over medium-high heat, add the red bell peppers, onions, and garlic, and sauté until the onions are soft, about 5 minutes.
    5. Add the red wine and cook until reduced by half.
    6. Add the diced tomatoes with the juice, the chicken stock, the capers, the oregano, and the basil, and season to taste.
    7. Add the pieces of chicken to the pan. Make sure they're all coated with the sauce, and bring them to a simmer.
    8. Cover the saucepan and simmer on medium-low heat for 30 minutes or until the chicken is well cooked.
    9. Garnish with fresh basil to serve.

    📖 Recipe

    Chicken Cacciatore Recipe

    Chicken Cacciatore Recipe

    A kid-friendly chicken recipe that's quick and easy to prepare, great for a family dinner.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 40 minutes mins
    Total Time 55 minutes mins
    Course Main Course
    Cuisine American
    Servings 4 people
    Calories 548 kcal

    Ingredients
      

    • 4 chicken thighs
    • 2 chicken breasts with skin and backbone
    • 1 can diced tomatoes with juice
    • 1 large red bell pepper chopped
    • 1 onion chopped
    • 3 garlic cloves finely chopped
    • ½ cup red wine optional
    • ¾ cup chicken stock
    • 2 tbsp. drained capers
    • 2 tsp. fresh oregano leaves minced
    • ¼ cup fresh basil leaves coarsely chopped
    • 3 tbsp. extra-virgin olive oil
    • Sea salt and freshly ground black pepper to taste

    Instructions
     

    • In a large frying pan, warm up the olive oil over medium-high heat.
      3 tbsp. extra-virgin olive oil
    • Add the pieces of chicken and sauté until brown, about 5 minutes on each side.
      4 chicken thighs, 2 chicken breasts with skin and backbone
    • Transfer the chicken to a plate and let it rest.
    • In the same pan, still over medium-high heat, add the red bell peppers, onions, and garlic, and sauté until the onions are soft, about 5 minutes.
      1 large red bell pepper, 1 onion, 3 garlic cloves
    • Add the red wine and cook until reduced by half.
      ½ cup red wine
    • Add the diced tomatoes with the juice, the chicken stock, the capers, the oregano, and the basil, and season to taste.
      1 can diced tomatoes with juice, ¾ cup chicken stock, 2 tbsp. drained capers, 2 tsp. fresh oregano leaves, Sea salt and freshly ground black pepper to taste, ¼ cup fresh basil leaves
    • Add the pieces of chicken to the pan. Make sure they’re all coated with the sauce, and bring them to a simmer.
    • Cover the saucepan and simmer on medium-low heat for 30 minutes or until the chicken is well cooked.
    • Garnish with fresh basil to serve.

    Nutrition

    Calories: 548kcalCarbohydrates: 10gProtein: 48gFat: 32gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 160mgSodium: 486mgPotassium: 873mgFiber: 2gSugar: 3gVitamin A: 1261IUVitamin C: 45mgCalcium: 80mgIron: 3mg
    Keyword cacciatore, chicken
    Tried this recipe?Let us know how it was!

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    Filed Under: Paleo Chicken and Poultry Recipes, Paleo Recipes Tagged With: cooking: fast prep, cooking: stovetop, diet: dairy-free, diet: egg-free, diet: no sweeteners, diet: nut-free, diet: shellfish-free, good for leftovers, Paleo Budget-Friendly Recipes, Paleo Dinner Recipes, Paleo Kid-Friendly Recipes, Paleo Low-Carb Recipes

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