Chicken cacciatore with cauliflower mash
paleo, Gluten Free, Dairy-Free, Soy-Free
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.
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.
Finish cooking the chicken and sauce
While the chicken and sauce simmer, prepare the cauliflower.
Cook the cauliflower
- Coarsely chop the cauliflower florets.
Finish the cauliflower
- Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
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