Low Carb Chicken Cacciatore Stew
This keto take on the traditional Italian cacciatore stew is rich with sweet tomatoes and balsamic, complemented perfectly by salty black olives.
How to Make It
Step 1
Heat a tablespoon of olive oil in a large pan. Add the chicken thighs and brown on all sides. Remove from the pan and set aside.
Step 2
Heat the remaining oil in the same pan over a low/medium heat. Dice the shallot and slice the garlic and add to the pan. Tear in the anchovy fillets and stir until melted.
Step 3
Add the thyme and oregano to the pan along with the tomato puree and balsamic. Dice the tomato and add to the pan, stirring everything together.
Step 4
Return the chicken pieces to the pan, coating in the sauce.
Step 5
Add the hot chicken stock, season generously and stir well.
Step 6
Bring the sauce to the boil, then reduce to a simmer so that it is bubbling gently. Cover and cook for 30 minutes.
Step 7
Remove the lid and add the olives, cook uncovered for a further 15 minutes until the sauce is rich and thick and the chicken is cooked through.
Step 8
Scatter with fresh basil to serve.
Ingredients
- Skinless Chicken Thigh
4 large thigh
- Anchovy
4 anchovy
- Basil
1 x 2 tbsp, chopped
- Tomato Puree
2 tablespoon
- Olive Oil
2 tablespoon
- Tomatoes
1 large
- Chicken Stock Pot by Knorr
1 cup
- Spices Thyme Dried
1 tsp, leaves
- Spices Oregano Dried
1 tsp, leaves
- Shallots
2 tbsp, chopped
- Garlic
1 clove
- Balsamic Vinegar
1 tbsp
- Black Olives
¾ cup
- Salt
½ teaspoon
- Black Pepper
¼ tsp