Doin' Some Cookin'... Chicken Cacciatore

It was a Monday. It's a classic comfort food kind of a day so a skillet of Chicken Cacciatore it is.

Chicken Cacciatore means "Hunter-Style Chicken" in Italian.

This is a simple but complex balance of flavors. I can't say no to a recipe with capers in it or tender, succulent chicken. The chicken is braised in a tomato-based sauce with mushrooms and red bell peppers.

Instead of serving this over pasta noodles I sauteed some zucchini noodles and made sure to spoon a generous amount of the sauce over them. So damn good!

Mangia! Buon Appetito!

Chicken Cacciatore

Adapted From: Whole30

Makes 2 Servings

Stars of the Show:

• 4 tbsp olive oil
• 1 lb boneless, skinless chicken thighs
• sea salt, to taste
• 1/2 tsp black pepper
• 1 tbsp onion powder
• 1/2 red bell pepper, diced
• 1 cup mushrooms, diced
• 2 garlic cloves, minced
• 1 tbsp capers, drained
• 1 (14.5 oz) can fire roasted diced tomatoes
• 1 cup chicken broth or water
• dried basil, to taste

And Action:

In large skillet with high edges heat 2 tbsp olive oil over medium high heat. Season chicken with salt and pepper and place in the pan. Sear until golden brown, about 3 minutes each side. Remove chicken from the pan and set aside.

In same pan add remaining 2 tbsp olive oil and add red bell peppers, sprinkle with onion powder and saute 2-3 minutes. Add mushrooms and continue to cook stirring for 2 minutes. Add the garlic and stir, 1 minute. Add the capers and diced tomatoes.

Return the chicken to the pan and cover everything with chicken broth. Reduce heat to medium and simmer about 30 minutes.

Garnish with basil and serve over sauteed zucchini noodles. Enjoy!