I’m not sure there’s another feeling in the world that’s quite as sweet as coming home. I’ve been married for just over two years now + my new life in England is absolutely wonderful. I love my husband, my house, my friends, my life. But, there’s just something about being back in your parent’s house. It’s familiar. It’s easy. And it means that my mornings start slowly with strong coffee on the front porch.
My dad + I were sitting together, with our coffee, the other morning looking out over their new front yard. My parents are renovating and revamping their new place + are really excited to put in a garden. We talked about tomatoes + greens + peppers to come. There is something so satisfying about growing your own produce.
And from all of that dreaming, talking + planning, my desire for a fresh, spring/summer veggie heavy recipe was born.
Enter this Whole30 Chicken Cacciatore:
This meal really ticks all of the boxes for me. It is absolutely chock full of farm fresh (or grocery store fresh, ha!) produce, but in such an accessible way. Chopping + slow cooking veggies infuses them with all sorts of flavour. And while I’m an avid salad eater, my husband would much prefer a hearty meal of Chicken Cacciatore to satisfy his veggie quota for the day to a few green leaves. Honestly, I can’t say that I blame him.
This Whole30 Chicken Cacciatore is so simple to make. The hardest parts are a little bit of chopping and a little bit of waiting while it simmers on the stove. I recommend you throw on some Frank Sinatra while you chop + do a little kitchen clean up (maybe with a glass of red) while it cooks. You’ll feel like an Italian kitchen pro + the smells wafting from your stove will only prove you right.
As usual, I prefer chicken thighs to breasts for this recipe. (Legs would be a really great option too.) Chicken thighs are juicier, more flavourful + hold up to longer cooking times than chicken breasts. Chicken thighs won’t become tough, dry or chewy. You can absolutely use chicken thighs with the bone in or bone out, skin on or off. This is your Whole30 Chicken Cacciatore! Feel free to make it your own. For ease of eating, I prefer boneless, skinless, but bone-in, skin-on would deepen and richen the flavour profile of this dish even more. Your choice! Dredging the chicken in almond flour before browning helps in thickening the gorgeous tomato sauce.
To maintain the classic flavours of a cacciatore, which means “hunter” in in Italian, we’re using lots of traditional ingredients like onion, garlic, oregano + basil. A simple sauté followed by a slow simmer results in tender chicken, sweet vegetables + a thick, hearty sauce.
This meal is something that you can feel really good about cooking, serving + eating. It’s made from all real food ingredients in their truest form. It’s meat, vegetables + spices. That’s it. This dish is Paleo, Whole30, grain-free, gluten-free, dairy-free, nut-free, soy-free + added sugar-free, which makes it suitable for nearly every diet.
This recipe is perfect for an easy weeknight meal with any and all forms of potatoes – roasted, mashed or boiled. You can even prep the entire Whole30 Chicken Cacciatore in advance + just reheat it at dinner time, which makes it perfect for meal prep as well. Chicken thighs are super durable! I made this dinner to share with a pregnant mama friend + we ate ours alongside my magical salt + vinegar roast potatoes. It’s honestly the best type of comfort food – good for the body + for the soul.
If you need another meal to throw into your weeknight roster, to share with friends or to have in your fridge for when things get crazy, give this Whole30 Chicken Cacciatore a try. If you do, I’d love to know what you think! Be sure to tag me in your photos on instagram or leave me a note in the comments below.
Whole30 Chicken Cacciatore
Ingredients
- 2 tbs olive oil
- 2 lbs chicken thighs
- 1/2 cup almond flour or meal
- 1 large onion
- 1 red pepper
- 3 cloves garlic
- 1 tsp salt
- 1 1/4 cups chicken broth
- 1 28oz can chopped or diced tomatoes
- 1 tsp dried oregano
- 1 handful fresh basil ((or 1 tsp dried))
- 1 bunch kale or swiss chard, chopped
Instructions
- Preheat a heavy bottomed pan with a lid, such as a dutch oven with 2 tbs olive oil to medium/high heat.
- Season chicken thighs liberally with large pinches of salt + pepper. Dredge the chicken thighs in almond flour + add to the pan. Sear the chicken thighs on both sides. They won’t be cooked through, but should be golden brown on both sides.
- Remove the chicken from the pan and set aside. Turn the pan down to a medium heat and add the chopped onions, pepper + garlic. Season with 1 tsp salt + a pinch of pepper. Sauté for 5-7 minutes or until the onions are translucent.
- Deglaze the pan by adding the chicken broth and scraping the brown bits off the bottom of the pan. Add the canned tomatoes, oregano, basil + greens. Bring to a simmer.
- Nestle the chicken thighs into the tomato mixture until they are mostly covered. Place the lid on the pan and simmer at medium/low heat for at least 30 minutes, but for up to an hour.
- Remove the lid and serve. To thicken the sauce, simply simmer the mixture with the lid off the pan for an additional 15-20 minutes.
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