Keto Chicken Cacciatore
Bone-in chicken thighs seared golden, then braised in one skillet with mushrooms, onion, red and green peppers, diced tomatoes and black olives until tender, with the sauce reduced until thick. 7.3g net carbs a serving.
Equipment
- 12-inch skillet with a lid or a wide Dutch oven
- Wooden spoon
- Instant-read thermometer
Ingredients
For the Chicken
- 6 bone-in skinless chicken thighs about 2 1/4 lb
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 tbsp olive oil divided
For the Sauce
- 8 oz cremini mushrooms sliced
- 1 medium onion sliced
- 4 cloves garlic minced
- 1 medium red bell pepper cut into strips
- 1 medium green bell pepper cut into strips
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp red pepper flakes optional
- 2/3 cup chicken broth
- 1 tbsp red wine vinegar
- 1 can (14.5 oz) diced tomatoes with their juice
- 2 tbsp tomato paste
- 1 bay leaf removed before serving
- 1/2 cup pitted black olives
- 2 tbsp fresh parsley chopped
- 2 tbsp fresh basil torn or chopped
Instructions
- Sear: Pat the chicken thighs dry and season with the sea salt and black pepper. Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat. Sear the thighs 4 to 5 minutes, turn and sear 4 minutes more, until deep golden. Move to a plate.
- Mushrooms: Add the remaining oil, lower the heat to medium and cook the cremini mushrooms about 5 minutes, until their liquid has cooked off and they brown.
- Vegetables: Add the onion, red bell pepper and green bell pepper and cook 4 to 5 minutes until soft. Stir in the garlic, dried oregano, dried thyme and red pepper flakes for 30 seconds.
- Deglaze: Pour in the chicken broth and red wine vinegar and scrape up the browned bits. Simmer 1 minute, then stir in the diced tomatoes and tomato paste and add the bay leaf.
- Braise: Return the chicken and its juices to the pan. Bring to a gentle simmer, cover, and cook on low 35 to 40 minutes, until tender and at least 175°F in the thickest thigh.
- Finish: Uncover, add the black olives and simmer 10 minutes until the sauce is thick. Remove the bay leaf, taste for salt, and top with the parsley and basil.
Notes
Brown well: deep golden chicken and browned mushrooms are what give the sauce its flavor.
Thick sauce: the last 10 minutes uncovered reduce it. Simmer a few minutes longer if it is still thin.
Boneless thighs: use about 1 3/4 lb and braise 20 to 25 minutes.
Nutrition is for 1 of 6 servings (one thigh with sauce), without a side.
Storage: up to 4 days in the fridge, or 3 months in the freezer.