If you are looking for a one-pot dinner and a happy, healthy twist on a traditional recipe, try this Chicken Cacciatore with Sweet Potato Noodles. To make the “noodles” you can either julienne your sweet potato or use a spiralizer, which I’ve owned since 2013 and now couldn’t live without.
Chicken Cacciatore with Sweet Potato Noodles
- 1/4 cup cassava flour or arrowroot flour
- 2 tablespoons Italian seasoning
- 1 teaspoon fine sea salt
- 2 tablespoons coconut oil
- 1.5 pounds chicken thighs
- 1 medium onion, diced
- 1 bell pepper (color of choice), seeded and diced
- 8 ounces sliced baby bellas (or mushrooms of choice)
- 1/2 cup wine (or chicken broth)
- 14.5-ounce fire-roasted diced tomatoes (plus juice)
- 2 tablespoons capers, plus a dash or two of juice
- 10 large basil leaves, chopped
- 1 cup chicken broth
- 1 large sweet potato
- sea salt and ground pepper, to taste
- In a large bowl, mix flour, Italian seasoning, and salt. Toss chicken thighs in the mixture to coat.
- In a cast-iron skillet, heat coconut oil over medium heat. Add chicken thighs. Cook 4 minutes per side. Remove chicken from skillet and set aside.
- Add onion, bell pepper, and mushrooms to skillet and sauté for a few minutes until onions are translucent. Add white wine. Bring to a boil. Reduce heat and cook over medium heat for about 5 minutes until wine is reduced by half.
- Add tomatoes with juice, capers, and 1/2 of basil. Place chicken evenly around the skillet. Bring to a boil. Reduce heat and simmer covered for 20 minutes.
- While the skillet is simmering, spiral (or julienne) the sweet potato. Add sweet potato and S&P to the skillet on top of the mixture and simmer covered for an additional 10 minutes until the sweet potatoes are tender. Serve and garnish with remaining fresh basil.