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Chicken cacciatore with cauliflower mash
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Chicken cacciatore with cauliflower mash

Gluten-Free, Dairy-Free, Soy-Free, Paleo

2 Servings, 680 Calories/Serving

35 – 45 Minutes

Chicken cacciatore served on a bed of cauliflower mashed and drizzled with olive oil (if you’d like) puts an earthy, paleo twist on an Italian favorite.

Ingredients

  • 2 boneless skin-on chicken breasts (about 6 ounces each)
  • 3 ounces cremini mushrooms
  • 1 red bell pepper
  • ¼ cup pitted Kalamata olives
  • 1 cup vegetable broth
  • ⅓ cup mirepoix (onions - carrots - celery)
  • ½ teaspoon dried thyme
  • ¼ teaspoon red chile flakes (optional)
  • Cacciatore sauce base (tomatoes - tomato paste - fresh garlic)
  • 10 ounces cauliflower
  • 3 or 4 sprigs fresh flat-leaf parsley

Nutrition per serving

Instructions

1

Brown the chicken

  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the chicken, skin side down, and cook until the skin is golden brown but the meat is not yet cooked through, 4 to 5 minutes. Turn the chicken and cook for 30 seconds. Transfer to a plate. Do not clean the pan.
While the chicken cooks, prepare the sauce ingredients.

2

Start the sauce

  • Thinly slice the mushrooms.
  • Remove the stem, ribs, and seeds from the bell pepper. Thinly slice the pepper.
  • Cut the olives in half lengthwise.
  • Set aside ¼ cup vegetable broth for the cauliflower mash.
In the same pan used for the chicken, cook the mirepoix over medium heat until starting to soften, about 1 minute. Add the mushrooms, bell pepper, thyme, and as many chile flakes as you like. Season with salt and pepper and cook, stirring occasionally, until the vegetables are softened, 3 to 4 minutes. Stir in the sauce base, olives, ¾ cup vegetable broth, and 2 tablespoons white or red wine, if using.

3

Finish cooking the chicken and sauce

Nestle the chicken, skin side up, in the sauce; add any accumulated juices. Bring to a boil, reduce to a simmer, and cook until the chicken is cooked through, 5 to 7 minutes, depending on thickness.
While the chicken and sauce simmer, prepare the cauliflower.

4

Cook the cauliflower

  • Cut the cauliflower into 1-inch florets, discarding any leaves or thick stalks.
In a medium frying pan over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the cauliflower, season with salt and pepper, and cook, stirring occasionally, until softened, 3 to 4 minutes. Add the remaining ¼ cup vegetable broth and ½ cup water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until tender, 4 to 5 minutes.

5

Finish the cauliflower

  • Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
Remove the cauliflower from the heat, add half the parsley, and drizzle with 1 to 2 teaspoons oil, if desired. Using a masher or the back of a spoon, coarsely mash the cauliflower. Season to taste with salt and pepper.

6

Serve

Transfer the chicken and sauce to individual bowls and garnish with the remaining parsley. Serve the cauliflower mash on the side.

Calories: 680, Protein: 40g (80% DV), Fiber: 7g (28% DV), Total Fat: 45g (69% DV), Monounsaturated Fat: 52g, Polyunsaturated Fat: 8g, Saturated Fat: 6g (30% DV), Cholesterol: 95mg (32% DV), Sodium: 710mg (30% DV), Carbohydrates: 25g (8% DV), Total Sugars: 13g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.