This is one of the tastiest chicken dishes of all, and it’s naturally keto friendly! It’s sharp, salty and very comforting. This recipe contains mushrooms to increase the nutrient density and add a new flavor and texture layer. It is similar to the puttanesca recipe above, in the sense that it contains tomatoes and black olives. But instead of zucchini we have tender, juicy chicken thighs.
- Serves: 5
- Time: approximately 1 hour
- Calories: 435
- Total carbs: 16.3 grams
- Net carbs: 11.7 grams
- Fat: 29.2 grams
- Protein: 24 grams
Ingredients
- 3 Tbsp olive oil
- 1 onion, finely chopped
- 5 garlic cloves, finely chopped
- 2 cups sliced mushrooms, (any kind)
- 2 red bell peppers, seeds and core removed, flesh chopped into small pieces
- 6 chicken thighs (boneless, it’s just easier in my opinion!)
- 1 glass red wine (about 5 fluid ounces)
- 28 black olives, pits removed
- 2 Tbsp tomato paste
- 2 cups crushed tomatoes
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- Salt and pepper
How to make:
- Drizzle the olive oil into a large saute pan and place over a medium-high heat
- Add the onion, garlic, mushrooms, and bell peppers and stir as they soften and the onions become translucent
- Add the chicken and cook on both sides until brown
- Add the wine to the pot and use your wooden spoon to nudge any stuck bits from the bottom of the pan. Allow the wine to reduce for about 5 minutes
- Add the olives, tomato paste, tomatoes, thyme, rosemary, salt and pepper and stir to combine
- Place a lid partially over the saute pan, reduce the heat and allow the cacciatore to simmer away as the chicken cooks through
- Serve hot!
Note: a grating of parmesan cheese never goes astray!
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