Healthy Chicken Cacciatore

This Recipe for chicken cacciatore is my number one go-to for a mid-week meal. Of all of the chicken recipe I can think of, it’s one of the most simple and easy dishes to make. With just a little bit of prep, you can cook it on the stove in no time at all or, if you’re not in a rush, just throw it in the oven and let it take care of itself. This healthy chicken recipe is filled with veggies and can be eaten on its own as a stew or over any starch of your choice.

The Recipe

This Recipe is incredibly easy and you can even prep all of your vegetables ahead of time. Sit back and relax while this is on the stove or in the oven. Your house will smell amazing!

Ingredients

• 6 Chicken thighs coated with salt and pepper

• 2 Tbsp olive oil

• 1 carrot, sliced

• 1 stalk of celery, sliced

• 2 bell peppers (any colour works) roughly chopped

• 1 onion, roughly chopped

• 1 to 2 cloves of garlic, minced

• 1 (796ml) tin tomatoes (preferably San Marzano)

• 2 tsp red or white wine vinegar

• 1/4 bruschetta (optional) (Click Here For Recipe)

• Small handful of torn up basil

Directions

1. Over the stovetop, pre-heat a large sauté or braiser pan over medium-high heat.

2. Add oil and chicken into pan, skin side down.

3. Continue cooking over medium-high heat until chicken is browned.

4. Flip chicken over and add carrots, peppers, celery and onions into the pan.

5. Continue cooking over medium-high heat, stirring often, until vegetables are softened.

6. Add garlic into pan and continue to cook for an additional minute before adding the tin tomatoes.

7. Gently break up tomatoes and incorporate into the chicken and vegetables.

8. Cover and let cook over low heat for 30-45 minutes or until chicken is falling off the bone.

9. Remove from heat and add vinegar, salt, basil and bruschetta.

10. Mix together and serve.

Bonus Tip!!!

• Optionally, this stew can be cooked in the oven at 350 F (180 C) after the tin tomatoes are added and broken up. I recommend cooking uncovered for 50 to 70 minutes or until chicken is falling off the bone.

• Boneless skinless chicken thighs are a great substitute for this recipe but if you’re substituting the chicken for chicken breast, do not add them until approximately 20-30 minutes until the end of the overall cook (be sure to cook until your chicken reaches 160 degrees F internal temperature).

• Any leftovers make for a great pasta sauce!