For a snappy supper on an occupied weeknight, this formula can’t rush: to make, just gets one container grimy, and doesn’t utilize any confounded or unordinary fixings. The flavor is advanced enough for grown-ups, however most children will likewise like it, since its basically chicken in tomato sauce. Indeed children who aren’t utilized to Paleo nourishment can’t discover much to protest here!
Cacciatore is likewise simple on the cook in light of the fact that its exceptionally versatile to whatever bits of meat you have in the ice chest: legs, drumsticks, breasts, or even an entire fowl, cut into more diminutive pieces. You can leave the skin on, or uproot it to let the tomato enhance truly douse into the meat. For the completely best-tasting results, custom made chicken stock can’t be beat, however locally acquired juices is likewise fine on the off chance that you don’t have any bone soup close by.
A statement about the wine: I utilized some red wine as a part of this formula for additional flavor – some individuals surrender liquor completely on Paleo, yet recollect that its about heath, not mimicking stone age men, and there’s no confirmation that direct liquor utilization is horrible. Cooking with wine is even less dubious, in light of the fact that the cooking process essentially decreases the liquor content. That said, the wine isn’t essential in any way. In the event that you don’t feel good cooking with it, simply forget it out.
Chicken Cacciatore Recipe
SERVES: 4 PREP: 15 min. COOK: 40 min.
- 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;
- 1/2 cup red wine; (optional)
- 3/4 cup chicken stock;
- 2 tbsp. drained capers;
- 2 tsp. fresh oregano leaves, minced;
- 1/4 cup fresh basil leaves, coarsely chopped;
- 3 tbsp. extra-virgin olive oil;
- Sea salt and freshly ground black pepper to taste;
- In a large frying pan, warm up the olive oil over a 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 a 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 to a simmer.
- Cover the saucepan and simmer on a medium-low heat for 30 minutes, or until the chicken is well cooked.
- Garnish with fresh basil to serve.
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source : http://paleoleap.com/chicken-cacciatore