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Whole30 Chicken Cacciatore with Kale and Potatoes

Whole30 Chicken Cacciatore with Kale and Potatoes is rich and hearty Italian stew prepared "hunter style" in a tomato sauce with sautéed vegetables.

Course Dinner, Lunch
Cuisine Italian
Keyword chicken cacciatore, whole30
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 3 chicken quarters cut into legs and thighs
  • Kosher salt and freshly-cracked black pepper
  • 1 medium red bell pepper julienned
  • 1 medium yellow onion thinly sliced
  • 115 gr brown or white mushrooms sliced
  • 4 cloves garlic smashed
  • 1 cup chicken stock
  • 398 ml crushed tomatoes
  • 1 tablespoon fresh thyme leaves
  • 2 bay leaves dried or fresh
  • ½ cup Kalamata olives
  • ¼ cup capers drained
  • ½ pound fingerling potatoes sliced in half
  • 3 cups chopped kale

Instructions

  1. Preheat oven to 425F.
  2. Preheat olive oil in a sauté pan over medium-high heat.
  3. Season both sides of the chicken with salt and pepper and cook, skin side down first, until golden brown, about 8 minutes. Flip and cook an additional 5 to 6 minutes until golden brown. Transfer the chicken to a tray and set aside.
  4. Discard all but 2 tablespoons of the fat in the pan and return it to medium-high heat. Add the peppers and onion and season with a pinch of salt. Cook, stirring often, until the onions are translucent. Add the mushrooms and cook until beginning to soften, about 4 minutes. Add garlic and cook until fragrant, about 60 seconds.
  5. Add the chicken stock and cook, scraping any brown bits on the bottom of the pan, until reduced by one quarter in volume. Add the crushed tomatoes, thyme, bay leaves, olives, capers, and potatoes, and season with ¼ teaspoon black pepper. Bring liquid to a steady simmer and return the chicken to the pan, submerging it only half way.
  6. Transfer the pan to the oven and cook 30 minutes, or until the potatoes are fork tender and the thickest part of the chicken registers 185F on a meat thermometer.
  7. Transfer chicken to a plate and stir in the kale. Cover with a lid and let sit until the kale is wilted, about 2 to 3 minutes. Taste the sauce for seasoning and adjust as desired. Return the chicken to the pan and serve.