Chicken Cacciatore

Paleo | Whole 30 | Gluten Free

Serving Size 4
Total Time 40 Minutes



1 package of chicken thighs, seasoned with salt and pepper

3 carrots, chopped

3 celery sticks, chopped

1 leek white and light green parts, sliced

1 shallot, finely chopped

2 tbsp evoo

4 cloves of garlic, minced

1 tsp dried rosemary

4 tbsp parsley, chopped

1 handful zucchini, chopped

2 containers of sliced mushrooms

1 can quartered artichokes, drained

1 28 oz whole tomatoes, drained and crushed

1 tbsp tomato paste

2 bay leaves

1 tsp thyme

2 tsp oregano

1/2 tsp red pepper flakes

1/2 cup chicken broth

2 handfuls spinach, chopped

salt and pepper to taste

  • In a large pot, sear chicken on high heat with a little oil, when finished put to the side

  • In the same pot, add evoo, carrots, celery, leeks, shallots, a pinch of salt and cook until soft

  • Add in spices, herbs and garlic, lower heat and cook for additional 5 minutes

  • Raise heat to medium and add in mushrooms, cook until soft

  • Add in broth and bring to a boil, once boiling reduce to a simmer and add zucchini, artichokes, tomatoes and tomato paste

  • Season with salt and pepper

  • Mix together and add chicken back in, cook on simmer until chicken is cook through

  • Lastly, add spinach and cook until wilted

  • Top with additional parsley and enjoy

tips & tricks

Other serving options:

spaghetti squash

gluten free noodles

Noodles made from lentils - Pow

Noodles made from chick peas - Banza

Tel: 985-869-2036

New Orleans, Louisiana

  • White Instagram Icon