This Paleo & Whole30 Chicken Cacciatore recipe is a quick, simple, one-pot wonder but tastes divine with chicken that literally falls off the bone and veggies melded together in savory perfection.
Our family is following the Whole30 plan, and I’ve made a new post for each day, summing up our ups and downs along with the meals we had each day. You can find those posts here: Thirty Days of Whole30 Recipes.
Up until now, I’ve included each day’s meals in the same post. Well, this Paleo & Whole30 Chicken Cacciatore is so darned good that it had to have its own separate post.
I found this Paleo & Whole30 Chicken Cacciatore recipe in The Whole30: The 30-Day Guide to Total Health and Food Freedom. If you’re following the Whole30, and you don’t have this book, get it! I didn’t have it on my first attempt with the Whole30, and I only made it about ten days.
It has been a total game changer for me this time around. If you’ve read It Starts With Food, then The 30-Day Guide to Total Health and Food Freedom is a great refresher, summarizing what you learned but also giving you loads of great recipes along with a seven-day meal plan to follow and the information you need to create your own meal plans and complete the plan successfully.
Anyway, on with the recipe! I tweaked the original recipe to add more veggies. This Paleo & Whole30 Chicken Cacciatore recipe is a quick, simple, one-pot wonder but tastes divine with chicken that literally falls off the bone and veggies melded together in savory perfection.
Trust me when I say don’t leave out the capers! Each little pod brings a burst of intense flavor to your tastebuds. Mmmmmm!Print
- 3 tbsp. coconut oil, separated
- 1 lb. chicken drumsticks (bone-in, skin-on)
- 1/2 lb. chicken thighs (I used boneless.)
- 1/2 tsp. sea salt
- 1/2 tsp. freshly cracked black pepper
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 2 c. mushrooms, sliced
- 4 cloves garlic, minced
- 2 tbsp. capers, drained
- 1 14.5 oz. can diced tomatoes (organic, no sugar added)
- 1 c. homemade or organic free-range chicken broth
- 3 tbsp. fresh basil, chopped (optional)
- Heat 2 tablespoons of coconut oil over medium-high heat.
- Season both sides of the chicken with the sea salt and freshly cracked black pepper, and place it in the pan. I used my trusty Lodge 7.5 qt. Dutch oven.
- Sear the chicken until browned, about 5-6 minutes on each side.
- Remove the chicken from the pan and set aside.
- In the same pan, add the last tablespoon of coconut oil, onion, and pepper, and sauté for 4 to 5 minutes until the onion starts to become translucent. This is a good time to scrape the crispy chicken bits from the bottom of the pan and stir into the mixture so you get all of that flavor in your final dish.
- Add the mushrooms and cook for another 2 minutes.
- Add the garlic and stir for 1 minute until fragrant.
- Add the capers and diced tomatoes.
- Add the chicken back to the pan along with the chicken broth.
- Cover and simmer for 30 minutes or until a meat thermometer reads 165°F.
- If you’re following the Whole30 plan, serve this Chicken Cacciatore over some Garlic Smashed Potatoes with ghee, salt, and pepper. Yum!
If you’re inspired to try this recipe, leave a comment and let me know what you think and what variations you made!