Paleo Chicken Cacciatore
Hot Dayum it's Friday!
So I have to admit, I totally botched this recipe according to my own standards but Jeremy loved it. You see, I had some wine, and got a little over zealous with the salt :/. Note to self, pink himalayan sea salt is MUCH saltier than it's white counterpart. So, considering that EVERYTHING else about this dish is flawless, I'm going to share :). For meal number 2, I took the chicken out of the sauce and off the bone and put together a little casserole with cauliflower rice and spaghetti squash and some seasonings. Perfect way to cook once, eat twice. So here you go, Paleo Chicken Cacciatore coming at 'cha! Enjoy!
Awesome dish for chilly winter nights. You'll have leftovers!
- organic, free range chicken - 1 whole
- crushed tomatoes - 1 can
- EVOO - 4 tbsp
- white wine - 1/2 cup
- red bell pepper - 1 - chopped
- garlic - 4 cloves - minced
- white onion - 1 - chopped
- chicken broth - 1/2 cup
- dried oregano - 1 tsp
- Cut up the whole, raw chicken (directions below)
- Pat dry and season with salt and pepper on both sides
- Heat the olive oil into a dutch oven or large pot and place the chicken in the ban to brown for 4 minutes per side on high heat
- Make sure the pieces aren't crowded, I had to do 2 batches
- Set the chicken aside
- Add the bell peppers, onion and garlic in the same pan and sauté until the onions are tender
- Add a little more salt (NOT TOO MUCH!) and pepper
- Add the wine and reduce by 1/2
- Add the tomatoes, broth and oregano
- Return the chicken to a pot and turn them all up in there to get happy, about 25 minutes
Here's how to cut up a whole chicken.
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