Name: Gluten Free Chicken Cacciatore
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 3 pounds of chicken breast (cut into two-inch pieces); gf all purpose flour; 1 teaspoon salt; 1/4 teaspoon pepper; 1/4 cup extra-virgin olive oil; 2 onions (sliced); 3 cloves garlic (minced); 8 ounce can gluten free tomato sauce; 1 teaspoon oregano; 1/4 cup dry red wine; 1 1/2 cups gluten free crushed tomatoes; 2 green peppers (sliced); 3/4 cup gluten free chicken bouillon; 1 bay leaf; 1 cup black olives; 8 ounces of mushrooms (sliced)

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Gluten free chicken cacciatore is a healthy, hearty, rustic stew your whole family is sure to love.

Over fifteen years ago, I had a lovely neighbor who shared this recipe with me that she had learned from a cooking class that she had taken. I’ve been making it ever since with a few revisions for gluten free ingredients.

Gluten free chicken cacciatore, prepared with red wine in this classic Italian hunter stew, is always a crowd pleaser.

Let me show you how easy it is to make.

Ingredients

chicken
gluten free flour
salt and pepper
extra-virgin olive oil
onions
garlic
tomato sauce
oregano
dry red wine
crushed tomatoes
green bell peppers
chicken broth
a bay leaf
black olives
and mushrooms

Instructions

First, tenderize the chicken breasts with a meat pounder.

Season chicken breasts with salt and pepper and cut up into two-inch pieces.

Dredge the chicken in your flour to coat lightly. The flour helps the chicken to brown and forms a nice texture on each piece.

Then heat oil in a dutch oven or wok until it’s hot, but not smoking. Add the chicken in batches and braise for about two minutes on each side. These small chicken pieces cook fast. Transfer to a dish and set aside.

Now lower the heat and add a little more oil to the pot. Brown your sliced onions. This takes about five minutes. Then add garlic and cook about thirty seconds being careful not to burn the garlic. And return your cooked chicken to the pot.

Now for your classic hunter-style sauce.

Stir tomato sauce with oregano, salt and pepper in a small bowl. Then pour your sauce mixture into the pot.

Add some wine and cook over a medium-high heat until the alcohol is evaporated, stirring and scraping up browned bits on the bottom.

Then add crushed tomatoes, sliced green peppers, chicken bouillon, and a bay leaf. Stir it all up, cover and simmer for about thirty minutes.

Finally, add your olives and mushrooms. Stir again and cook for just ten minutes more. And that’s it.

Pro tips and recipe notes

I recommend pounding each chicken breast with a meat tenderizer because this cut can have a tendency to be a little tough. However, a few whacks with the mallet softens the fibers of the chicken, and your chicken will turn out nice and tender.
Braise your chicken in batches so as not to crowd the pan.
You may want to serve with gluten free pasta or some crusty gluten free bread to sop up the sauce.

Make this tonight. You’re going to love it.

Have a happy and healthy week! 💕

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.

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