About last night...I needed a hearty dinner after the long run and I LOVE sauce on Sunday so I went with one of my favs..cacciatore. 😋

Ingredients:

1 ½ lb chicken thighs 1 lb of Italian pork sausage (out of the casing)

3 tablespoons olive oil

8 oz mushroom, sliced

½ medium onion, sliced

1 red bell pepper, sliced

2 tablespoons tomato paste

4 cloves garlic, minced

1 teaspoon dried oregano

½ teaspoon crushed red pepper flake

2 tablespoons of coconut aminos

2 tablespoons of balsamic vinegar

14 oz canned diced tomato

1 1/2 cups Hale Bone Broth

¼ cup fresh basil

Sea salt, to taste

pepper, to taste

Handful of kalamata olives (optional)

Instructions:

Liberally season chicken thighs with salt and pepper.

In a heavy bottom Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.

Add pork and brown.

Take out once browned and set aside.

Then, add another tablespoon of evoo and add chicken and cook 3-4 minutes a side, until lightly browned. Transfer to a plate as well.

Add the mushrooms to the pot. Lightly season with salt and pepper, + cook until mushrooms begin to brown, 5 minutes.

Once browned, remove mushrooms to the same dish with the reserved chicken thighs.

After, add the final tablespoon of olive oil followed by the sliced onion and pepper.

Season with salt and pepper, and cook over medium heat to brown them, about 5-7 minutes.

Add the tomato paste to the bottom of the pot.

Cook out the tomato paste for about 1 minute then mix it together with the onions and peppers. Add garlic, oregano, + red pepper flakes. Add the balsamic and aminos. Use the moisture from the liquids to scrape off any stuck-on bits from the bottom of the pan.

Add the diced tomatoes and Hale Bone Broth. Return to a simmer.

Add pork, chicken and mushrooms to the simmering sauce. Cook for 15 mins or until chicken is cooked through then stir in olives. Sprinkle with fresh basil and serve!

We had one of the most beautiful fall weekends here in New England. We did a family hike and I managed to accomplish a 20 mile run with some amazing running gal pals on Sunday. We soaked up the warmth and beauty all along the south shore and totally took advantage of the 70 degree weather here in New England.