Chicken Cacciatore: One Dish, Seven Vegetables, So Tasty
This recipe is a staple in my kitchen, and if you also follow me on Instagram stories, you can attest that this is true. It’s popular because I happen to live with someone who dislikes any dish that doesn’t have a sauce but also I love that this recipe is full of vegetables.
When I am looking for a new recipe, a common filter I have is if those recipes includes vegetables. It’s not uncommon to be reading a recipe, and it lacks any phytonutrients from vegetables and fruits. Seeing as only 1 in 10 Americans get enough vegetables into their diet each day (2-3 cups), I always challenge myself to pump up recipes and my plates full of vegetables wherever I can. For optimal health against inflammation, it is recommended that you fill two-thirds of your plate with non-starchy vegetables.
This Chicken Cacciatore is an easy staple that not only makes you feel good after you eat it but also is even better as leftovers for the week.
Chicken Cacciatore
INGREDIENTS
6-8 skinless chicken thighs bone-in
1 medium onion diced
1 small yellow bell pepper diced
1 small red bell pepper diced medium
2 tablespoons minced garlic (or 8 cloves)
1 large carrot peeled and sliced
10 oz mushrooms sliced
1/2 cup red wine (I like Pinot Noir best) or use a broth you like
8 sprigs thyme
1 teaspoon dried oregano
2 tablespoons tomato paste
8 oz can peeled tomatoes
28 oz can of crushed tomatoes
1/2 teaspoon red pepper flakes
Salt and pepper to season
1/2 cup pitted castelverano olives
1/4 cup fresh parsley
Directions:
First, season chicken with salt and pepper.
Then, heat oil in a heavy cast iron skillet or dutch oven. Add chicken and sear 2-3 mins each side. Put in bowl and set aside. Fry the onion until transparent (about 3-4 minutes). Add the peppers, carrot, and mushrooms. Sauté for 5 minutes until veg are beginning to soften. Add in the garlic and sauté until fragrant (about 30 seconds).
Pour in the wine to deglaze pan; allow to simmer and reduce down (about 5-6 minutes). Use this time to scrape any gristle leftover from the chicken in the bottom of the pan.
Next, add in the remaining ingredients: (thyme through red pepper flakes). Add chicken back in by tucking into the tomato sauce. I will usually add them in vertically for more space. Put on lid and cook in a 375 degree oven for 30-40 mins. When done, add parsley and olives to the pot. Serve over rice or cauliflower rice, with potatoes or with a crusty bread.
“Seeing as only 1 in 10 Americans get enough vegetables into their diet each day (2-3 cups), I always challenge myself to pump up recipes and my plates full of vegetables wherever I can.”