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.

Ingredients

  • 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

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 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.

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

  • 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.

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

6

Serve

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

Similar Recipes

Baked shrimp with tomato, feta, orzo, and mint
Soy Free
Avgolemono chicken soup with lemon, egg, and cauliflower “rice”
Paleo, Gluten Free, Dairy Free
Baked shrimp with tomato, feta, orzo, and mint
Soy Free