An Italian classic made paleo! Even the word “cacciatore” is very primal. It means “hunter” in Italian. Chicken cacciatore basically tells you it’s paleo right in the title. How could you go wrong? This meal is delicious enough to eat on its own, but you may also serve it with spaghetti squash or zucchini noodles.
Looks like a perfect comfort dinner, huh? It’s very easy but tastes like you spent all day in the kitchen. Most of the time you’ll see breaded chicken for this dish. My recipe calls for a crispy almond flour crust, but you may skip the breading part altogether.
- 4 chicken breasts (or 2 breasts and 4 thighs)
- 2 medium green peppers, sliced
- 2 medium yellow onions, sliced
- 2 garlic cloves
- 3 oz capers, drained
- 1 cup mushrooms, chopped
- 12 ounces tomato sauce or crushed tomatoes
- 1 egg
- 1 tbsp water
- 1/3 cup almond flour
- olive oil
- dried Italian herbs: basil, oregano, parsley
1. Whisk one egg with 1 tbsp water add to plate. In a separate plate, add almond flour with 1 tbsp dried Italian herbs. Dredge the chicken in egg mixture, then dip into almond flour.
2. Then add chicken to a cast iron on medium-high heat. Sear each side of the chicken for about 10 minutes each side, depending how thick the cut is. This helps crust the almond flour on the chicken, too. If chicken is not cooked through, place the skillet in a 375 degree oven for 15 more minutes or until chicken is tender.
3. Prep the veggies while the chicken is in the oven. Cut peppers and onions into strips. Dice mushrooms. Chop garlic. Add garlic peppers, onions, and mushrooms to an olive oiled dutch oven or wide pot. Sauté until the peppers are tender and onions are almost translucent.
4. Remove the chicken from the oven. Add to the pot with the veggies. Then add crushed tomatoes and capers. Set on medium-low covered for 15-20 minutes.