This recipe has such simple ingredients. The flavor is unreal. Traditional cacciatrore has mushrooms, and depending on the mood, I throw them in also. The key to this dish is caramelizing the onions at the beginning, don't skip this part because it adds the perfect amount of sweetness to the sauce. You can serve chicken cacciatore over noodles, rice, cauli-rice or right on top of mashed potatoes. You cannot go wrong here. My favorite is on top of purple whipped garlic potatoes. But my kids really like it on top of brown rice fettuccini noodles. So that's how we eat it most of the time.
1 sweet onion
2 red bell peppers
2 orange bell peppers
1 TBS minced garlic
1 - 17.63 oz carton of tomato sauce
1 - 2 pounds of chicken breasts or thighs
1 TBS parsley
olive oil or grass-fed butter
salt and pepper to taste
Note : This recipe works the best in a dutch oven. But I have made it on the stove top and simmered for an hour, checking on it often. You could probably do a slow cooker if it has a sauté setting for those onions at the beginning. You would just want to cook it on low for 4 hours.
1. Preheat oven to 400 degrees
2. Chop all the vegetables into a small dice. If you have a special tool for quick chopping this is the time to bust it out.
3. In a large dutch oven, drizzle some olive oil or butter at the button of the pan, and heat on medium high. salt and pepper the chicken and sear both sides for a few minutes. You aren't trying to cook it through right now, so don't worry about it still being raw in the center. Pull the chicken off the heat, and set it aside.
4. Add a little more olive oil or butter to the pan, lower heat to medium, throw in the diced onions, and cover with lid. Check every few minutes and stir until the onions are caramelized.
5. Add the diced bell peppers, the tomato sauce, garlic, and parsley.
6. Add the chicken on top. and put the lid back on.
7. Put in the oven for an hour. 8. Its done when the chicken falls apart in the sauce. I just take a fork and test it to see if it easily shreds. Then serve it over whatever your dietary needs are. For whole30, mashed potatoes. For paleo, riced or whipped cauliflower. For gluten free, rice noodles.
9. Salt and pepper until it hits your taste buds just right!
**I usually double this recipe and freeze half of it for another day!
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