One Skillet Chicken Cacciatore {Paleo, Whole30}

• servings: 6 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

6 Chicken thighs (bone in, skin on)

Sea salt and black pepper

1-2 tbsp avocado oil (or olive oil)

1 small onion (diced)

4 cloves garlic (minced)

2 large carrots (diced)

8 oz white mushrooms (sliced)

1 red bell pepper (diced)

1/3 cup chicken bone broth

28 oz crushed tomatoes with basil

1-2 Tbsp tomato paste (optional)

1 tsp dried oregano

1 tsp dried thyme

Sea salt and black pepper (to taste)

Crushed red pepper (optional)

1/3 cup pitted olives (optional (I used kalamata)

fresh parsley (or other herbs, for garnish)

Directions

Season chicken generously with salt and pepper on both sides.

Heat the oil to medium-high in a large heavy skillet (Cast iron is preferred). Add the chicken and sear 5 minutes on each side or until deep golden brown. Remove to a plate and set aside. Don’t drain the fat from the skillet.

Lower the heat to medium and cook the onion until translucent and fragrant (1-2 minutes) then add in the garlic and sauté until fragrant (about 30 seconds).

Add the peppers, carrot, and mushrooms and sauté for 5 minutes until vegetables soften.

Add the chicken back to the skillet, pushing the veggies aside to make room.

Pour in the crushed tomatoes, tomato paste (if using) and broth and season with salt, black pepper (to your taste), oregano, thyme, and crushed red pepper, if desired.

Mix the sauce and simmer uncovered for 5 minutes, then cover reduce heat to medium-low and allow to simmer (while stirring occasionally) for 25-35 minutes or until chicken is cooked through. Stir in the olives, if using, and garnish with fresh parsley or other herbs as desired.

To keep it low carb and Whole30 serve over zucchini noodles, cauliflower rice and/or with roasted veggies Enjoy!

Nutrition

• Calories: 346 kcal
• Total Fat: 22 g
• Saturated Fat: 5 g
• Cholesterol: 111 mg
• Sodium: 285 mg
• Total Carbohydrate: 17 g
• Dietary Fiber: 4 g
• Total Sugars: 9 g
• Protein: 23 g