One Pan Paleo Chicken Cacciatore

This week officially marks the middle of my final semester of grad school, which means I only have 8 weeks left until graduation! Wrapping my head around how short 8 weeks will go by makes me anxious (I am so ready to be done), but I can't let myself get carried away. Midterms are here! With classes in full swing, I need meals that are simple, quick, and take a minimal amount of brain work. Who's with me?! 

This recipe fits the bill. It's simple, using only one pan (minimal dishes!), and makes enough to feed a crowd (leftovers!). Besides, when it comes to classic Italian food, I have yet to find something I love more than Chicken Cacciatore. Forget the spaghetti, and forget the ravioli. Since I first discovered it my freshman year of college, Chicken Cacciatore has been my favorite Italian dish. Unlike most pasta and bread heavy dishes, which leave me in a food coma, Chicken Cacciatore leaves me feeling strong and energized. With fresh basil, seared chicken, and sweet peppers, it also leaves me licking my plate clean! 

I make my Cacciatore extra saucy because, well, what's not to love about extra sauce? I also throw in artichoke hearts (again--what's not to love?), and a dash of red wine that gives it an authentic depth of flavor. It's easy enough that I can at least pretend to be getting homework done in between stirs, and delicious enough that I can also pretend I have time to go to nice Italian restaurants in the evenings. Serving with a side of this coconut flour Paleo Focaccia is optional, but worth it. 

This recipe was shared on the Fat Tuesday link up at Real Food Forager

One Pan Paleo Chicken Cacciatore - Serves 8 

1 pound skinless chicken breasts

1 teaspoon coconut oil

1/2 medium white onion

3 cloves garlic

1/4 cup dry red wine

2 bell peppers (yellow, red, or green)

2 16-ounce cans of diced tomatoes

1 teaspoon balsamic vinegar

1/4 cup fresh basil leaves

1/2 teaspoon red pepper flakes

1/2 teaspoon dried oregano

1 teaspoon dried thyme

1/2 cup artichoke hearts, quartered

Salt & Pepper

 

1. Heat the coconut oil over medium-high heat in a large skillet (I actually use my 5-qt Le Creuset Braiser, though a 13 to 15 inch skillet would work as well). Once the oil is hot, swirl it around to coat the pan before returning it to the heat. Season the chicken breasts with salt and pepper and place them flat in the pan. Sear the chicken breast for 1 minute without moving, then flip them over and repeat. After the second side has cooked for one minute, turn the heat down to low, place a lid on the pan, and cook for 10 minutes. 

2. While the chicken cooks, slice the onion and mince the garlic. Slice the bell pepper into strips, and chiffonade the basil. After 10 minutes, remove the chicken from the pan and set aside. Place the onions, garlic, and peppers in pan. Cook, stirring occasionally, until the onions are translucent. Add the wine, and scrape the pan with a wooden spoon. Dump in the tomatoes, and stir in the balsamic, thyme, red pepper flakes, basil, and oregano.  Season with salt and pepper. 

3. Slice the chicken into strips and return it to the pan, adding in the artichoke hearts when you do. Stir in the chicken, place the lid on the pan, and bring the sauce to a simmer. Serve hot, garnished with basil, additional red pepper flakes, or over a bead of spiralized zucchini.