Easy-to-make gluten free and low carb chicken cacciatore. Enjoy a hearty, flavorful meal with this classic Italian recipe.
This post has been updated with more helpful tips, new photos, and a video.
Over fifteen years ago, I had a lovely neighbor who shared this incredible recipe with me that she had learned from a cooking class she had taken: chicken cacciatore.
I’ve been making it ever since with a few tweaks to make it gluten free and low carb.
Chicken cacciatore is a rustic and hearty Italian hunter-style stew, bursting with flavors.
Tender chicken, braised in a rich tomato sauce accompanied by hand-picked peppers, onions, mushrooms, and olives foraged from nature’s bountiful pantry (found at your local farmer’s market or grocery store).
In the traditional preparation, this dish would typically showcase rabbit or other varieties of wild game!
I think you get the picture. Chicken cacciatore is the essence of comfort food, nourishment, and a sense of satisfaction.
But what sets this gluten free chicken cacciatore recipe apart is the addition of red wine, adding a touch of sophistication and depth to the dish.
It’s an absolute crowd pleaser!
Indulging in flavor, minus the carbs
The best part about this low carb chicken cacciatore is that you don’t have to sacrifice taste or flavor.
My friend’s recipe had included dredging the chicken in flour to create a soft texture.
If you’re not following a low carb diet, go ahead and dredge your chicken in gluten free all purpose flour.
But by substituting baking soda to break down the chicken fibers and create that lovely soft texture, we can enjoy this classic dish without sacrificing your health goals.
It’s all about finding those low carb ingredients that work their magic, allowing us to savor every single bite.
So, join me in the kitchen as we whip up this mouthwatering gluten free and low carb chicken cacciatore. Here’s what you’ll need.
– Chicken tenderized with baking soda marinade for 15 minutes makes it tender and juicy.
– Oil: to sear the meat and vegetables
– Onions and Garlic: These aromatic ingredients add depth and savory flavors to the cacciatore sauce.
– Green Bell Peppers: The peppers add a pop of color and bring a fresh and slightly sweet taste to the dish.
– Tomato Sauce and Crushed Tomatoes: These are the base of the flavorful sauce. Tomatoes contain natural sugars and have a net carb count of 3 grams per 3.5 ounces. Some canned tomato sauces add extra sugar to their recipes. Muir Glen has no added sugar.
– Oregano: This herb is a staple in Italian cooking and adds an earthy and slightly peppery taste to the cacciatore.
– Wine: The wine adds complexity and depth to the sauce. Chianti, Merlot, or even Pinot Noir are all good choices.
– Chicken Broth: The chicken broth contributes flavor to the overall taste.
– Bay Leaf: The bay leaf adds a subtle aroma and distinct flavor to the cacciatore.
– Black Olives: The savory and briny olives provide a burst of umami flavor.
– Mushrooms: Sliced mushrooms add a meaty and earthy element to the dish.
Ready to make it? Let’s get cooking!
*Free printable recipe card is available at the end of the post.
Simply slice the boneless chicken breast against the grain, toss and coat in baking soda, and refrigerate for 15 minutes. Then rinse off the baking soda and pat the chicken dry before cooking.
Rinsing the baking soda off your meat is a must. Leaving it on the meat may result in a bitter taste.
Finally, toss in the olives and seared mushrooms. Stir again and cook for just ten minutes more. And that’s it.
Remove the bay leaf, taste and adjust the seasonings with salt and pepper. If you like a spicier sauce, go ahead and add a pinch of red pepper flakes. Garnish with parsley and serve with extra napkins.
Pro tips and recipe notes
Can I use different chicken parts instead? Absolutely! While chicken breast slices cook fast, you can substitute them with bone-in chicken breasts, chicken thighs, drums, wings or even a combination.
Just adjust the cooking time accordingly to ensure they are cooked through.
Can I add more vegetables to the cacciatore? Of course! Cacciatore is a versatile dish, and you can certainly add more vegetables to personalize it.
Some popular additions include sliced carrots, zucchini, or even spinach. Just ensure that the vegetables are cooked to your desired tenderness.
How do I thicken the sauce if it’s too thin? If you find that the sauce is too thin, you can thicken it by mixing some tomato paste into the simmering sauce and cook for a few minutes until it thickens to your desired consistency.
Leftovers are even better the next day. Chicken cacciatore will keep in an airtight container in the fridge for 4-5 days or store in the freezer for up to 3 months.
Allow it to cool completely. Then to freeze gluten free chicken cacciatore leftovers, transfer to an airtight container or freezer bags. Then, thaw overnight in the refrigerator and reheat gently on the stove or in the microwave before serving.
This gluten-free chicken cacciatore is more than just a recipe; it’s a celebration of flavors, togetherness, and the joy of sharing a delicious meal. Enjoy every bite. Buon appetito!
And if you have any questions, please reach out to me in the comments or shoot me an email. I’ll respond ASAP.
More Italian-style chicken recipes
Chicken and peppers: olive oil and garlic style – This chicken is simmered in extra-virgin olive oil. It’s so tasty and tender the meat literally falls off the bone.
Chicken scarpariello – This dish is so quick and easy, you’ll be out of the kitchen in no time. It’s delicate, lemony flavor is sure to please your family and they won’t believe it’s gluten free.
Chicken piccata -This chicken is easy enough for a weeknight meal and elegant enough to serve to company.
Flavorful Chicken Cacciatore Gluten Free And Low Carb
- 2 onions sliced
- 2 green peppers sliced
- 3 cloves garlic minced
- 8 ounce can of gluten free tomato sauce
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup dry red wine
- 1 1/2 cups of gluten free crushed tomatoes fire roasted are good
- 3/4 cup gluten free chicken broth
- 1 bay leaf
- 1 cup black olives
- 8 ounces of mushrooms sliced
- Toss and coat chicken slices in baking soda, and refrigerate for 15 minutes. Then rinse off the baking soda and pat the chicken dry before cooking.Rinsing the baking soda off your meat is a must. Leaving it on the meat may result in a bitter taste.3 pounds of chicken breast, 1 teaspoon of baking soda
- Season the chicken with salt and pepper.Heat 1/4 cup of oil in a braiser pot or dutch oven over a medium-high heat. Add the chicken in batches and sear on both sides. Remove and set aside in a large bowl.
- Now lower the heat and add a little more oil to the pot. Cook the mushrooms until golden. Then, set the mushrooms aside in a separate dish and cover, to be added back in with the olives during the last 10 minutes of braising.8 ounces of mushrooms
- Next add 2 more tablespoons of oil to the pot. Brown your sliced onions and peppers. This takes about five minutes. Then add garlic and cook about thirty seconds being careful not to burn the garlic. Then return chicken with any juices to the pot.2 onions, 2 green peppers, 3 cloves garlic
For hunter-style sauce
- In a small bowl, stir tomato sauce with oregano, salt, and pepper. Then pour this sauce mixture into the pot and stir.8 ounce can of gluten free tomato sauce, 1 teaspoon oregano, 1 teaspoon salt, 1/4 teaspoon pepper
- Add wine and cook over a medium-high heat until the alcohol is almost evaporated, about 1-2 minutes, stirring and scraping up browned bits on the bottom.1/4 cup dry red wine
- Next add crushed tomatoes, chicken broth, and the bay leaf. Stir it all up, cover and simmer for about thirty minutes.1 1/2 cups of gluten free crushed tomatoes, 3/4 cup gluten free chicken broth, 1 bay leaf
- Finally, toss in the olives and seared mushrooms. Stir again and cook for just ten minutes more.1 cup black olives
- Remove the bay leaf, taste and adjust the seasonings with salt and pepper.Garnish with parsley and serve with extra napkins.
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