I first ate this dish many moons ago in the local Italian restaurant with my then boyfriend and now husband. We don't eat out quite so frequently these days but this is my DIY version.
Chicken Cacciatore
Grain-free, Gluten-free, Dairy-free, Nut-free
Ingredients:
(Serves 3)
3 chicken breasts
1 onion, halved and finely sliced
1/2 bell pepper, sliced
2 cloves garlic, minced
6 large olives, pitted and sliced
1 can of chopped tomatoes
1 tbsp tomato puree
1 tsp smoked paprika
1 tsp thyme
2 tbsp olive oil
salt and pepper
Instructions:
1. Preheat oven to 160 degrees celsius.
2. Heat oil in an ovenproof casserole pan (which has a tight fitting lid).
3. Pan fry the chicken a few minutes each side until lightly golden. Remove from pan and set aside.
4. Add another tbsp of oil if needed; otherwise add the onion and garlic to the pan and fry over medium heat for around 5 minutes until softened and beginning to caramelise.
5. Add the peppers and continue cooking for a few minutes.
6. Add the can of tomatoes, tomato puree, olives, paprika, thyme and season with salt and pepper to taste.
7. Return the chicken to the pan. making sure to submerge in the sauce.
8. Put on the lid and bake in preheated oven for 1 hour.
I served it here alongside Citrus Quinoa Salad and some broccoli.
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| Chicken Cacciatore |
Chicken Cacciatore
Grain-free, Gluten-free, Dairy-free, Nut-free
Ingredients:
(Serves 3)
3 chicken breasts
1 onion, halved and finely sliced
1/2 bell pepper, sliced
2 cloves garlic, minced
6 large olives, pitted and sliced
1 can of chopped tomatoes
1 tbsp tomato puree
1 tsp smoked paprika
1 tsp thyme
2 tbsp olive oil
salt and pepper
Instructions:
1. Preheat oven to 160 degrees celsius.
2. Heat oil in an ovenproof casserole pan (which has a tight fitting lid).
3. Pan fry the chicken a few minutes each side until lightly golden. Remove from pan and set aside.
4. Add another tbsp of oil if needed; otherwise add the onion and garlic to the pan and fry over medium heat for around 5 minutes until softened and beginning to caramelise.
5. Add the peppers and continue cooking for a few minutes.
6. Add the can of tomatoes, tomato puree, olives, paprika, thyme and season with salt and pepper to taste.
7. Return the chicken to the pan. making sure to submerge in the sauce.
8. Put on the lid and bake in preheated oven for 1 hour.
I served it here alongside Citrus Quinoa Salad and some broccoli.
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