Chicken cacciatore with cauliflower mash

paleo, gluten free, dairy free, soy free

2 Servings, 660 Calories/Serving

35 - 45 Minutes

An Italian term that translates to “hunter’s style,” cacciatore is a rich chicken stew built on a base of tomatoes, mushrooms, and herbs. We’ve paired it with a side of mashed cauliflower, our paleo homage to mashed potatoes.


  • Two 6-ounce boneless skin-on chicken breasts
  • 2 ounces cremini mushrooms
  • 1 red bell pepper
  • ¼ cup Kalamata olives
  • 1/3 cup mirepoix (onions - carrots - celery)
  • ½ teaspoon dried thyme
  • ¼ teaspoon red chile flakes (optional)
  • Tomato base (tomatoes - tomato paste - fresh garlic - salt)
  • 1 cup vegetable broth
  • ½ pound cauliflower florets
  • Fresh flat-leaf parsley



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.


Start the sauce

  • Thinly slice the mushrooms.
  • Remove the stem, ribs, and seeds from the bell pepper. Thinly slice the bell pepper.
  • Cut the olives in half lengthwise.
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; cook, stirring occasionally, until the vegetables are softened, 3 to 4 minutes. Stir in the tomato base, ¾ cup chicken broth, olives, and 2 tablespoons white or red wine, if using.


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.


Cook the cauliflower

  • Coarsely chop the cauliflower florets.
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 chicken broth and ½ cup water; bring to a boil. Reduce to a simmer; cook, stirring occasionally, until tender, 4 to 5 minutes.


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 oil, if desired. Using a masher or the back of a spoon, coarsely mash. Season to taste with salt and pepper.



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

Nutrition per serving: Calories: 660, Protein: 44 g, Total Fat: 42 g, Monounsaturated Fat: 28 g, Polyunsaturated Fat: 5 g, Saturated Fat: 7 g, Cholesterol: 105 mg, Carbohydrates: 29 g, Fiber: 8 g, Added Sugar: 0 g, Sodium: 1390 mg

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