Hey everyone! This is a recipe adapted from the lovely Giada De Laurentiis from the Food Network. I’m not sure I’d ever had this before the un-paleo way, so I can’t say how different my paleo version is, all I know is that it is truly delicious. The chicken just gets so “soft” as Alex put it! I like it with roasted veggies on the side. It’s a really soulful dish and the best part is that it’s great for you!
The Best Ever Paleo Chicken Cacciatore
4 large chicken breasts – (Giada makes hers with 4 bone-in thighs and 2 bone-in breasts but Alex won’t eat anything off the bone so I stuck with large chicken breasts because that’s what I had on hand. I’m going to try it with skin-on chicken next time!)
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup coconut flour, 1/2 cup almond flour, for dredging
2 tablespoons olive oil
1/2 can of trader joes roasted red and yellow bell peppers (or 1 large red pepper)
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine (I have a basic cooking wine I got in the vinegar isle)
1 ( 28-ounce) can organic diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves
Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the coconut/almond flour mixture to coat lightly.
In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell peppers, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. (you may have to add more olive oil at this point) Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes.
Remove chicken. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.