This 1-Pot Chicken Cacciatore Is a Clean-Eating Home Run
If you're considering taking on the Whole30 program, you might assume a ton of basic, bland meals are in your future — so not true! The Whole30's aim is to set your body back on track with whole, natural ingredients that support your body's needs and satisfy your taste buds. Not convinced? Cook up this rustic chicken cacciatore dish ASAP. Warming, protein-picked, and totally delicious, this Whole30-approved iteration of the Italian classic offers all the flavors and textures you're craving.
Chicken Cacciatore
INGREDIENTS
- 4 tablespoons cooking fat (melted ghee, clarified butter, coconut oil, or extra-virgin olive oil)
- 1 pound bone-in, skin-on chicken legs
- 1/2 pound boneless, skin-on chicken thighs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 onion, finely chopped
- 1/2 red bell pepper, seeded, ribs removed, and finely diced
- 1 cup sliced button, cremini, or portobello mushrooms
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 1 tablespoon capers, drained
- 1 cup chicken broth, plus more if needed
- 1 tablespoon roughly chopped fresh basil leaves, for garnish
INSTRUCTIONS
In a large deep skillet or Dutch oven, heat 2 tablespoons of the cooking fat over medium-high heat, swirling to coat the bottom of the pan. Season the chicken with the salt and pepper and place in the pan. Sear the chicken until the outside is browned and lifts easily from the bottom of the pot, about 3 minutes on each side. Remove the chicken from the pan and set aside.
To the same pan over medium-high heat, add the remaining 2 tablespoons cooking fat, onion, and bell pepper, and cook, stirring, until the onion becomes translucent, 2 to 3 minutes. Add the mushrooms and continue to cook, stirring, for 2 minutes. Add the garlic and stir until aromatic, about 1 minute. Add the diced tomatoes and capers.
Return the chicken to the pan and add the chicken broth. (If needed, add more broth so the chicken is fully covered.) Reduce the heat to medium and bring everything to a simmer. Turn the heat down to low, cover, and continue to simmer (not boil) until the chicken reaches an internal temperature of 160°F, about 30 minutes. Garnish with the chopped basil and serve.