Whole30 Chicken Cacciatore
This Paleo, Whole30 one pan meal is simple, easy and delicious. It's the perfect use for spring and summer tomatoes + greens. It's hearty, but light, complex, but simple. It'll quickly become a family favorite!
Servings: 4
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.
Notes
This recipe can also be made with chicken breasts or with bone-in, skin-on chicken legs. All would be delicious!