Here we are, folks and you’re going to love it! This is a whole-food based recipe you will not want to miss! After your first bite of this delicious, rich and flavorful Nana’s Chicken Cacciatore, you’ll be placing this in your monthly recipe rotation for years to come.
Nana’s Chicken Cacciatore takes inspiration from a recipe inside Melissa & Dallas Hartwig’s Whole 30 book, but adds additional ingredients that really kick it up a notch!
You’ll notice that I write ‘organic chicken’ and ‘organic canned tomatoes;’ these are just suggestions. If you cannot find these are your local market, just source the best that you can find and afford. Remember, starting somewhere and creating a recipe based on whole foods is a whole lot more important than the scrutiny of each ingredient. We all need to start somewhere, right?! And, at this time, it’s also most important to rely on the ingredients we have in our cabinets, too.
I also recommend that when you stock up on pantry staples like chicken broth, seasonings, or condiments that you do read the ingredients. This is a common place for manufacturers to hide ingredients like sugar and food coloring. Honestly, products like chicken stock or broth should be pretty straight forward so just make sure that you are getting what you pay for!
Lastly…I’m SO glad you are here! You, my readers, are the reason I create these recipes. Also, if you know someone who could benefit from this recipe, please share it with them! For more great dinner inspiration, hop back over to the blog HERE!
Until next time…Eat Well. Travel Often. Love Much.
xoxo
Nana's Chicken Cacciatore
Rich, delicious and full of flavor...my Nana's Chicken Cacciatore will be a recipe you repeat long after your 30-day whole food journey ends. Double, triple or quadruple the recipe & save for leftovers--they leftovers are even better!
Ingredients
- 4 T. extra virgin olive oil
- 1 lb. chicken legs (bone-in and skin-on)
- 1/2 lb. chicken thighs (boneless, skin-on)
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. kosher or sea salt
- 1/2 onion, finely diced
- 1/2-1 bell pepper, finely diced
- 1 cup mushrooms, sliced (I love portobellos)
- 2 cloves garlic, minced
- 1/2 jar artichoke hearts, drained & quartered
- 1 T. capers
- 1 14.5 ounce can of diced, organic tomatoes
- 1 cup chicken broth
- 1/4 cup roughly chopped fresh basil leaves
Directions
- Step 1 In a large saute pan, heat 2 T. olive oil over medium heat. Season the chicken with salt & pepper and place in the pan, seasoned side down first. Sear the chicken until golden brown, about 3-5 minutes on each side. Remove the chicken from the pan and set aside for later.
- Step 2 Add the remaining 2 T. olive oil, onions and peppers and saute for 2-3 minutes, until onion becomes translucent.
- Step 3 Next, add the mushrooms and artichoke hearts (if you’re using) and continue to cook, stirring for another few minutes.
- Step 4 Add the garlic and stir until soft and aromatic. Finally, add the capers, if you are using and the diced tomatoes in their juices.
- Step 5 Return the chicken to the pan and cover everything with the chicken broth. Reduce the heat to medium/low and bring everything to a simmer. Continue to simmer until the chicken reaches an internal temperature of 160 F, about 20-30 minutes depending on the thickness of the chicken. The sauce should also have slightly thickened by this point.
- Step 6 Garnish with fresh chopped basil leaves & serve.
