Stella's Chicken Cacciatore
Ingredients:
4 tbsp olive oil
4 tbsp flour (substitute with Almond flour to make Gluten free)
1 lb boneless, skinless chicken thighs
1/2 yellow onion, chopped
1/2 red bell pepper, chopped
1 cup mushrooms, sliced
2 cloves garlic, minced
1 tbsp capers, drained or rinsed
1 14.5 oz can diced tomatoes
1 cup chicken broth
2 tsps Stella's Table Lemon Garlic Sea Salt
1/2 tsp Stella's Table Sea Salt Essential Blend
1/2 tsp Stella's Table Pepper Essential Blend
Pinch of Stella's Table Herb Essential Blend
Bunch of basil for garnish
Instructions:
Mix the flour with 1 tsp of the salt and coat the chicken thighs, set aside.
In a large, deep skillet, heat 2 tbsp olive oil over medium-high heat, coating the bottom of the pan. Saute the chicken on each side until golden brown, about 3 minutes per side. Set aside.
In the same pan, saute the onions and red bell peppers until soft, about 3-4 minutes. Add the mushrooms and cook until tender. Add the garlic until fragrant. Add the capers and tomatoes and mix together.
Add the chicken back into the mixture and cook until the chicken is at an internal temperature of 165 degrees.
Add the herbs and basil and serve by itself or over pasta or rice. Simply delicious.
