Whole30 Chicken Cacciatore

• Gluten free
• Paleo

• Meat

  • 1 lb Chicken legs, skin-on bone-in
  • 1/2 lb Chicken thighs, boneless

• Produce

  • 3 tbsp Basil, fresh
  • 4 cloves Garlic
  • 2 cup Mushrooms
  • 1 Red bell pepper
  • 1 14.5 oz. can Tomatoes
  • 1 Yellow onion

• Canned Goods

  • 1 cup Chicken broth

• Condiments

  • 2 tbsp Capers

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 4 tbsp Coconut oil

Found on farmsteadchic.com

Ingredients

• 4 tbsp. coconut oil, separated
• 1 lb. chicken legs (bone-in, skin-on)
• ½ lb. chicken thighs (boneless)
• ½ tsp. salt
• ½ tsp. black pepper
• 1 yellow onion, chopped
• 1 red bell pepper, chopped
• 2 c. mushrooms, sliced
• 4 cloves garlic, minced
• 2 tbsp. capers, drained
• 1 14.5 oz. can diced tomatoes
• 1 c. chicken broth
• 3 tbsp. fresh basil, chopped (optional)

Directions

• Heat 2 tablespoons of coconut oil over medium-high heat.
• Season both sides of the chicken with the salt and pepper, and place the chicken in the pan.
• Sear the chicken until browned, about 5-6 minutes on each side.
• Remove the chicken from the pan and set aside.
• In the same pan, add the last 2 tablespoons of coconut oil, onion, and pepper, and sauté for 4 to 5 minutes until the onion starts to become translucent. This is a good time to scrape the crispy chicken bits from the bottom of the pan and stir into the mixture so you get all of that flavor in your final dish.
• Add the mushrooms and cook for another 2 minutes.
• Add the garlic and stir for 1 minute until fragrant.
• Add the capers and diced tomatoes.
• Add the chicken back to the pan along with the chicken broth.
• Cover and simmer for 30 minutes or until a meat thermometer reads 165 degrees Fahrenheit.
• If youre following the Whole30 plan, serve this Chicken Cacciatore over some Garlic Smashed Potatoes with ghee, salt, and pepper. Yum!