Whole 30 Chicken Cacciatore
Yield: 4
Ingredients
- 8 bone in, skin on chicken thighs
- 3 Tbs olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 1 pound white mushroom, sliced
- 2-3 cloves garlic, minced
- 1 jar capers, drained
- 1 can anchovies with oil
- 1 - 28 ounce can diced tomatoes
- 1 cup low-sodium chicken broth
- 1 Tbs fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- Salt & pepper to taste
Instructions
- Add 3 Tbs olive oil to large pot and heat over medium heat
- Season both sides of the chicken with salt & pepper. Brown 4 chicken thighs, starting skin side down, 3 minutes per side. Remove from pan and set aside on a plate. Repeat with remaining 4 chicken thighs.
- Add the anchovies with oil to the pot and stir until dissolved.
- Add the onions, peppers and mushrooms to the pot. Cook for about 8 minutes. Add the garlic for the last minute.
- Add the tomatoes and capers and stir everything together.
- Return the chicken thighs to the pot, nestling the thighs into the cooked vegetables.
- Add 1 cup of chicken broth.
- Bring to a simmer, reduce heat, cover and cook for 30 minutes until chicken reaches an internal temperature of 160.
- Add fresh basil & parsley.
- Serve over spaghetti squash, potatoes or cauliflower rice.