The Best EVER Paleo Chicken Cacciatore

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.



Filed under Chicken, gluten free, grain free, low fat paleo, Paleo

3 responses to “The Best EVER Paleo Chicken Cacciatore

  1. Reblogged this on The World as I see it: Unfiltered and commented:
    This really is an awesome recipe!! Easy and so delicious!

  2. Pingback: Day 19- Paleo Chicken Curry! And Chicken Caccitore? Yes PLEASE! « The World as I see it: Unfiltered

  3. Pingback: The Best EVER Paleo Chicken Cacciatore | littlepaleokitchen | paleoforrealmoms

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