Who doesn’t love chicken cacciatore? I have been making a version of this for about 25 years. However, when we transitioned to the GAPS diet and a wholefood way of eating I made some changes – like using homemade chicken stock http://nourishinglove.com.au/recipe/chicken-stock-basic-recipe and taking out the more refined vinegars etc…it totally doesn’t need them this is such a delicious meal and incredibly nourishing.
Ingredients
- 1.5 kg boneless skinless chicken breasts, or thighs Pastured/free range if possible
- 1/4 cup tomato paste I use Honest to Goodness Organic
- 1 large onion diced finely
- 2 Tbsp Ghee or oil of your choice (coconut, olive)
- 1.5 tsp dried oregano
- 500 g mushrooms quartered if large, halved if small
- 4 cloves of garlic diced finely
- 400 g tin diced tomatoes I use Honest to Goodness Organic
- 1/2 cup red wine
- 1/2 cups chicken stock homemade is best
- 2 large carrots diced
- 2 cups frozen peas
- 200 g green beans
Servings: people
Instructions
- Cook the onions, ghee, tomato paste, oregano and garlic, in a small pan until the onions are soft.
- Put the onion mixture into the crockpot.
- Stir in the tomatoes, chicken stock, mushrooms, other vegetables and wine.
- Season the chicken pieces with salt and pepper and add them to the crockpot.
- Mix everything together.
- Cover and cook on low for four to six hours.
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