This Paleo Chicken Cacciatore is a one pan dish that is perfect for weeknight dinner. It's packed with seared chicken which is simmered in a rich tomato, onion and pepper sauce.
In a large pan on high heat, cook the chicken thighs in the olive oil until browned on both sides (approximately 5 minutes). Once the chicken has cooked, remove from the pot and set aside.
Add the pancetta, crushed garlic and onions to the pan and cook for 3 minutes until the onions become translucent.
Place the diced peppers in the pan along with the canned tomatoes and diced tomatoes. Cook for 5 minutes until the tomatoes begin to soften and lose shape.
Return the chicken to the pot, add in the red wine vinegar, beef broth, olives, bay leaves and chili flakes. Place a lid on the pot and allow to cook for 20 minutes on medium heat, turning the heat up to high for the remaining few minutes to thicken up the sauce.