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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!
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 CacciatoreRecipe
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;
Preparation
- In a large frying pan, warm up the olive oil over medium-high heat.
- Add the pieces of chicken and sauté until brown, about 5 minutes on each side.
- 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.
- Add the red wine and cook until reduced by half.
- Add the diced tomatoes with the juice, the chicken stock, the capers, the oregano, and the basil, and season to taste.
- 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.
📖 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
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
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