Kale with Chicken Cacciatore

I thought I’d share the recipe for this rich, rustic Chicken Cacciatore dish. It’s the perfect comfort food in the fall and winter months and one of my family’s faves. My healthier version uses ghee, skinless chicken, more veggies and leaves out the flour. I think it’s better than the original! You can keep it low carb by serving it over zucchini noodles, cauliflower rice, steamed veggies or dark leafy greens. Give it a try and let me know what you think!

CHICKEN CACCIATORE

Ingredients
– 3 TBSP ghee, divided
– 6-8 bone-in skinless chicken thighs
– Sea salt and fresh cracked pepper, to season
– 1 medium onion, diced
– 6 cloves garlic, minced
– 1 small yellow bell pepper, diced
– 1 small red bell pepper, diced
– 1 large carrot, peeled and sliced
– 10 oz mushrooms, sliced
– 1/2 cup pitted green olives (or Kalamata)
– 1 TBSP capers
– 8 sprigs thyme
– 2 TBSP freshly chopped parsley, plus more to garnish
– 2 TBSP freshly chopped basil, plus more to garnish
– 1 tsp dried oregano
– 1/2 cup red wine
– 28 oz crushed tomatoes
– 2 TBSP tomato paste
– 2 Roma tomatoes, quartered
– 1/2 tsp red pepper flakes

Directions
– Season chicken with salt and pepper. 
– Heat 2 TBSP ghee in a heavy cast iron skillet. Sear chicken on both sides about 3-4 minutes each side until golden brown. Remove from skillet and set aside.
– Add remaining ghee to pan. Sauté onion about 3-4 minutes until transparent. Add garlic and cook about 30 seconds. Add the peppers, carrot, mushrooms and herbs and cook for 5 minutes until vegetables begin to soften.
– Pour in the wine, scraping up browned bits from the bottom of the skillet. Cook until wine is reduced, about 2 minutes.
– Add crushed tomatoes, tomato paste, Roma tomatoes and red pepper flakes. Season with sea salt and pepper to taste. Return chicken pieces to the skillet and cover with sauce.
– Cover with lid, reduce heat to low and simmer 40 minutes (stirring occasionally) until the meat is falling off the bone. Add in the olives and capers and simmer another 10 minutes. Garnish with fresh parsley and basil and serve immediately.