somethin's cookin'

Paleo Chicken Cacciatore

This paleo chicken cacciatore is a gluten-free, version of the Italian ‘hunter’s stew.’ It should be naturally gluten-free, but these days people put all kinds of things in their stews to thicken it up. I just use tomato paste. Traditionally, this stew is made up of whatever the hunter’s catch of the week was, such as rabbit or pheasant, combined with seasonal vegetables. Now it is commonly made with chicken, peppers and mushrooms. I like to throw in some spinach or other leafy green right at the end, to make sure we’re getting a good dose nutrients.

Print Recipe
Paleo Chicken Cacciatore
Prep Time 30-40 minutes
Cook Time 1 hour
Servings
Ingredients
  • 1 Tablespoon olive oil divided
  • 8 (about 3 lbs.) bone-in, skin-on chicken thighs
  • 1 onion sliced
  • 4 cloves garlic diced
  • 3 bell peppers sliced
  • 12 ounces mushrooms sliced
  • 14 ounces stewed tomatoes no added ingredients and BPA-free if possible!
  • 28 ounces strained tomatoes or tomato sauce no added ingredients!
  • 3 Tablespoons tomato paste
  • 2 bay leaves torn in half
  • 2 cups baby spinach leaves packed (optional)
  • salt and pepper to taste
  • 1/2 cup fresh basil
  • 1/4 cup fresh oregano
Prep Time 30-40 minutes
Cook Time 1 hour
Servings
Ingredients
  • 1 Tablespoon olive oil divided
  • 8 (about 3 lbs.) bone-in, skin-on chicken thighs
  • 1 onion sliced
  • 4 cloves garlic diced
  • 3 bell peppers sliced
  • 12 ounces mushrooms sliced
  • 14 ounces stewed tomatoes no added ingredients and BPA-free if possible!
  • 28 ounces strained tomatoes or tomato sauce no added ingredients!
  • 3 Tablespoons tomato paste
  • 2 bay leaves torn in half
  • 2 cups baby spinach leaves packed (optional)
  • salt and pepper to taste
  • 1/2 cup fresh basil
  • 1/4 cup fresh oregano
Instructions
  1. Preheat oven to 350.
  2. In a Dutch oven, heat oil over medium high. Salt and pepper chicken thighs, and working in batches, place thighs in bottom of pot. Do not overcrowd. Cook until browned, about 5 minutes per side. Remove thighs from pan, pull off skins, and return skins to the pan to make them crispier if needed, about a minute or two more. Remove skins, and serve to your family as a snack or appetizer. Don't fear the fat! You need it! Repeat the process until all thighs are browned and skins removed.
  3. Add onion to pan and cook until sweating,** stirring and loosening up any browned bits. Add the peppers, garlic and mushrooms, and cook until peppers are sweating. Add the stewed tomatoes, strained tomatoes (or tomato sauce), tomato paste, bay leaves, and salt and pepper. Stir a few times, then add the chicken thighs, submerging them in the liquid.
  4. Place the Dutch oven in the oven and bake for one hour, or until the chicken falls off the bone easily. Remove from the oven and add the spinach and fresh herbs, stirring until wilted. Serve with a root vegetable mash.
Recipe Notes

** for low FODMAPs, continue to cook, with garlic, until softened. Then strain and return oil to pan.

 

 

Heather Jacobsen

Author, diet & nutrition researcher, photographer. Founder of Stuffed Pepper. Using my MSc to unravel the health & science behind grains, gluten & the gluten-free/paleo lifestyle. Loves finding order in chaos.
Spread the love
One comment
Leave a Reply

Your email address will not be published. Required fields are marked *

Get more stuff like this
in your inbox

Subscribe to our mailing list and get recipes, meal plans and health tips sent to your inbox.

x Shield Logo
This Site Is Protected By
The Shield →