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Chicken cacciatore with mushrooms and cauliflower mash

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

4 Servings, 540 Calories/Serving

35 – 45 Minutes

Our update of chicken cacciatore served on a bed of mashed cauliflower puts a paleo twist on an Italian favorite that is easy to make ahead.

Ingredients

  • 4 boneless skin-on chicken breasts (about 6 ounces each)
  • ¼ pound cremini mushrooms
  • 1 red bell pepper
  • ⅓ cup pitted Kalamata olives
  • 1 cup vegetable broth
  • ½ cup mirepoix (onions - carrots - celery)
  • 1 teaspoon dried thyme
  • ½ teaspoon red chile flakes (optional)
  • Cacciatore sauce base (tomatoes - tomato paste - fresh garlic)
  • 1 head cauliflower
  • 6 or 7 sprigs fresh flat-leaf parsley

Chef's Tip

The recipe can be prepared through Step 4 up to 1 day ahead; let the chicken and cauliflower cool, then cover and refrigerate them separately. Reheat before proceeding with the last two steps.

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 to 3 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 cutting board to cool slightly, then cut the breasts in half crosswise. Do not clean the pan.
While the chicken cooks and cools, 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 ½ cup vegetable broth for the cauliflower mash.
In the same pan used for the chicken, if dry, add 1 to 2 tablespoons oil. Warm over medium heat until hot but not smoking. Stir in the mirepoix and cook 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 cacciatore sauce base, olives, ½ cup vegetable broth, 1 cup water, 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 and add any accumulated juices. Bring to a boil, reduce to a simmer, and cook until the chicken is cooked through, 5 to 7 minutes. Season to taste with salt and pepper.
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 ½ cup water and the remaining ½ cup vegetable broth. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until tender, 4 to 5 minutes.
While the cauliflower cooks, prepare the parsley.

5

Prep the parsley; finish the cauliflower

  • Strip the parsley leaves from the stems.
  • Coarsely chop the parsley leaves. Set aside half for garnish.
Remove the cauliflower from the heat, add half the parsley, and drizzle with 1 teaspoon 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.

Kids Can!

  • Measure out the vegetable broth.
  • Strip the parsley leaves from the stems.
  • Drizzle the cauliflower with oil.
  • Add the parsley garnish.
  • Serve the meal.

Nutrition per serving: Protein: 40g (80% DV), Fiber: 6g (24% DV), Total Fat: 31g (48% DV), Monounsaturated Fat: 34g, Polyunsaturated Fat: 6g, Saturated Fat: 5g (25% DV), Cholesterol: 95mg (32% DV), Sodium: 480mg (20% DV) (does not include pantry salt; for reference, ½ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV), Carbohydrates: 23g (8% DV), Total Sugars: 11g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.

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