Paleo Chicken Cacciatore

After a 3 day sabbatical of not cooking one thing (other than some scrambled eggs), I’m back with a vengeance!  We had a celebratory weekend of eating and drinking anything and everything BAD for you in honor of the fact that my sweetheart PASSED HIS BOARD EXAM!!!!!!  WOOHOO!!!!!!!  It was an answered prayer and a huge weight lifted off of my love.  We’re still smiling and I’m still crying tears of joy every time we talk about it.  So… because we had pizza, Chinese food, chocolate cupcakes, and a couple too many vodka tonics at the pool over the weekend, it’s time we get back on the Paleo bandwagon and get ready for vacation next month!

I will tell you, this was the very first time I’ve ever made Chicken Cacciatore.  I’m a firm believer in that… you just can’t go wrong when it comes to chicken thighs, red wine, and veggies baked in the oven for a while!  Yummmm!!!

I hope you enjoy it as much as we did 🙂


Yields: 4-6 Servings

8-10 organic chicken thighs, skinless/bone-in

2 tbsp olive oil plus 2 tbsp butter

1 onion, thinly sliced

2-3 garlic cloves, minced

2 bell peppers, seeded and diced

3/4 cup red wine

1 cup Kalamata olives, pitted

1 – 28 oz can organic diced tomatoes

2-3 tbsp fresh herbs (Thyme, Basil, Oregano)

1 heaping tbsp honey

salt and pepper to taste



1.  Preheat oven to 375 degrees.

2.  In a Dutch oven or cast iron skillet (oven safe skillet), brown the chicken on what would be skin-side down in the melted olive oil and butter on medium-high heat.  Once the chicken has browned, place it on a plate, and set aside.

chicken cooking2     half cooked chicken

3.  In the remaining oil/butter, saute onion and garlic until translucent; about 4 or 5 minutes.

onion and garlic sauteing

Then add bell pepper.

add bell peppers

Continue cooking a couple more minutes, then add the mushrooms.

add mushrooms

Continue cooking the veggies for 3-4 more minutes; add the wine and deglaze the pan.  Let the wine boil in the veggies for 2-3 minutes so that it reduces some.  Then add tomatoes, olives, herbs, honey, salt and pepper.  Let this cook a couple more minutes. TASTE it before you add the chicken back in.  Adjust seasonings accordingly.

add tomatoes and olives

3.  Add the chicken back into the skillet.  Place the skillet in the oven and bake uncovered for 40 minutes or until a thermometer reads an internal temperature of 165 degrees.

chicken back in pan with veggies

The finished master piece!!!

finished chicken cacciatore


4.  Serve this with your favorite veggie and eat it up!

plated chicken and greens2


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: