Gluten-Free Chicken Cacciatore with Cauliflower Gnocchi

Ingredients

• 1.5 lbs Chicken Thighs
• 2 tbsp Olive Oil
• 1 medium Onion
• 1 medium Bell Pepper
• 8 oz Mushrooms
• 4 cloves Garlic
• 28 oz Canned Diced Tomatoes
• 2 tbsp Tomato Paste
• 1 tsp Dried Oregano
• 1 tsp Dried Basil
• 1/2 cup Chicken Broth
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 16 oz Cauliflower Gnocchi

Instructions

1. 1Season chicken thighs with salt and pepper.
2. 2Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the chicken on both sides and set aside.
3. 3Add onion, bell pepper, and mushrooms to the pot and cook until softened, about 5-7 minutes.
4. 4Add garlic and cook for 1 minute more.
5. 5Stir in diced tomatoes, tomato paste, oregano, basil, and chicken broth.
6. 6Return the chicken to the pot. Bring to a simmer, then reduce heat and cover. Cook for 30-40 minutes, or until chicken is cooked through.
7. 7While the chicken is simmering, cook the cauliflower gnocchi according to package directions.
8. 8Serve the chicken cacciatore over the cauliflower gnocchi.

Substitutions

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