This recipe is an old favorite of mine.
Many years ago I stumbled on a great recipe from Giada de Laurentiis in her book, Everyday Italian, Chicken Cacciatore. This book is really quite beautiful. I will never understand how she keeps looking so trim and beautiful with all those amazing Italian pasta dishes, but I love her all the same.
This recipe is a hybrid of Giada's and my own kitchen. The basics of her cacciatore and some other techniques of my own picked up from along the way.
Let's talk tomatoes.
Tomatoes are believed to be one of the healthiest foods by many including vitamin C, biotin, molybdenum and vitamin K, copper, potassium, manganese, dietary fiber, vitamin A (in the form of beta-carotene), vitamin B6, folate, niacin, vitamin E and phosphorus. That is a mouthful!
"The tomato has been referred to as a "functional food," a food that goes beyond providing just basic nutrition. Due to their beneficial phytochemicals such as lycopene, tomatoes also play a role in preventing chronic disease and deliver other health benefits." Read more at Medical News Today.
Tomatoes are believed to combat the formation of free radicals known to cause many cancers such as prostate and colorectal cancer.
The nutritional makeup of tomatoes are also believed to aid in improving blood pressure, heart health, fight against diabetes, eye health, skin, depression and more. Wow!
I'm on board for some tomatoes!
Now is the season for fresh tomatoes. Your local farmers market is probably overflowing with all sorts of tomatoes of every shape and size. Did you know there are actually over 3000 varieties of this beautiful produce? While your local supermarket is sure to carry a couple choices, your local farmers market is sure to have a much larger variety!
Hearty Chicken and Tomatoes Ingredients
- 1/4 cup coconut oil - neutral flavor
- 1/4 sweet onion
- 1 clove garlic finely chopped
- 1 package skinless boneless chicken thighs about 3lbs
- Pink Himalayan sea salt
- Fresh ground pepper
- Half cup dry red wine or apple cider vinegar
- 3 cups diced, skinned tomatoes with juice
- 2 cups chicken broth
- 1/4 cup capers
- 1/4 cup pitted kalamata olives, optional
- 1/8 teaspoon oregano or sprig if fresh
- 1/8 teaspoon tarragon. or sprig if fresh
Add coconut oil to a Dutch oven or heavy bottomed saucepan. Add onions and garlic over medium high heat. Working in batches add the chicken- don't do too many at a time. You want to get a good browning and too many at one time will bake it rather than brown it. Brown both sides, salt-and-pepper and then set them aside. By now your onions and garlic will have a good caramelization to them. This is perfect. That's where a ton of flavor will come from. Pour in the red wine (or apple cider vinegar if wine doesn't suit your taste), stand back and let it steam. Use a wooden spoon to Break all of the brown pieces from the bottom of the pan. Let it reduce by about half. Add tomatoes with their juice and chicken broth. Bring to a low simmer. Add capers and other spices. Add in the chicken burying the pieces into the sauce. Let it gently simmer away for about 30 minutes. Remove and serve.