Ingredients
- 4 chicken thighs and 2 chicken breasts with skin and bone
- 14 oz diced tomatoes in juice
- 1 chopped yellow onion
- 1 chopped red bell pepper
- 3 minced garlic cloves
- 1/2 cup red wine (optional)
- 3/4 cup chicken bouillon
- 2 tablespoons drained capers
- 2 teaspoons minced fresh oregano leaves
Method
Step 1
Heat the olive oil in a skillet, then add the chicken and sauté for 5 minutes per side or until brown.
Step 2
Transfer the chicken into a bowl.
Step 3
Now put the onion, bell pepper and garlic in the same skillet and sauté for 5 minutes.
Step 4
Pour in the red wine and cook until the mixture is reduced by half, then add the tomatoes and juice, capers, bouillon, basil and oregano. Grind in salt and pepper to taste.
Step 5
Add the chicken to the skillet and stir it into the sauce to coat.
Step 6
Cover the pan and simmer for about half an hour over a low to moderate heat until the chicken is cooked through.
Step 7
Garnish with fresh rosemary and serve.
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