Sorry for not posting in a while. New food journey and had to be sure that I was giving you some solid stuff, so I’ve been practicing.
My new food journey is to really reduce carbs and only treat myself only every once in a while. This is really the easiest change I’ve made in my eating EVER!! I don’t feel hungry and once your body adjusts to the way you’re eating, everything feels better. I will post more on that journey when I have some more to say :-). But for now chicken cacciatore! With rice for the family and zucchini noodles for me….and I don’t care!!
This dish is quick easy and so yummy on a cold rainy day like we are having here today.
8 chicken thighs
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all purpose flour, for dredging (I used coconut flour, nobody knew the difference)
3 tablespoons olive oil
1 large green bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice
3/4 cup chicken broth
1 1/2 teaspoons dried oregano leaves
Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side, saute in batches if needed.
Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Add in the chicken broth. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked about 20-30 minutes.