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Published October 30, 2013 | Last Updated July 10, 2021 By Barbara Bianchi 4 Comments

Gluten Free Chicken Cacciatore

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

gluten free chicken cacciatore

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.

gluten free chicken cacciatore

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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Easy & delicious chicken cacciatore | gluten free recipe | healthy Italian | Stovetop boneless chicken recipe

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5 from 1 vote

Gluten Free Chicken Cacciatore

Gluten free chicken cacciatore, Italian hunter-style stew with red wine, is always a crowd pleaser.
Course Dinner
Cuisine American
Keyword chicken cacciatore
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6
Calories 216kcal
Author Barbara Bianchi

Ingredients

  • 3 pounds of chicken breast cut into two-inch pieces
  • gf all purpose flour for dredging
  • 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

Instructions

  • Rinse chicken and pat dry. Season the chicken with 1 teaspoon of salt and 1/4 teaspoon of pepper. Dredge the chicken in gluten free flour to coat lightly.
    Heat oil in a dutch oven or wok over a medium-high heat. Add the chicken in batches and braise on both sides. Remove and set aside.
  • Lower heat to medium and add 2 tablespoons of oil to the pot. Brown onions, about 5 minutes.
  • Add garlic and cook about 30 seconds being careful not to burn the garlic. Then return chicken to the pot.
  • Pour tomato sauce into a separate bowl. Add oregano, salt and pepper to taste. Stir and pour over chicken.
  • Add wine and cook over a medium-high heat until the alcohol is evaporated, stirring and scraping up browned bits on the bottom.
  • Add crushed tomatoes, green pepper, chicken bouillon, bay leaf and stir. Cover and simmer for 30 minutes.
  • Finally, add olives and mushrooms. Stir and cook for 10 minutes more. Serves 6

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.
 

Nutrition

Calories: 216kcal
did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.

 

  • About the Author
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About Barbara Bianchi

Barbara loves to bring fun into the kitchen and healthy food to the table. She also enjoys drinking coffee, eating a little chocolate, reading a good novel, going for walks and spending time with her family and friends.
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Filed Under: Chicken And Turkey Recipes, Dinner, Italian, Nut free, Recipe

Reader Interactions

Comments

  1. Debbie says

    October 31, 2013 at 12:02 am

    I haven’t made chicken cacciatore in years, and this looks delicious! Thanks for sharing : )

    Reply
    • Barbara says

      November 1, 2013 at 9:47 pm

      You’re welcome. Glad you stopped by.

      Reply
  2. Val Frania says

    October 31, 2013 at 12:33 am

    Wow. Looks marvelous! I’ve been considering shoring up my menu with some gluten free recipes. I love chicken cacciatore. It’s a must try!

    Reply
    • Barbara says

      November 3, 2013 at 6:07 pm

      Great. I hope you enjoy.

      Reply

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