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Gluten Free Chicken Cacciatore

Gluten free chicken cacciatore, prepared in the style of southern Italy with red wine, is always a crowd pleaser.
Course Dinner
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6
Author Barbara Bianchi


  • 3 pounds of chicken cut into bite size pieces
  • Bob’s Red Mill GF All Purpose Baking Flour for dredging
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup extra-virgin olive oil
  • 2 onions
  • 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
  • 3/4 cup gluten free chicken bouillon
  • 1 bay leaf
  • 1 cup black olives
  • 8 ounces of mushrooms sliced


  • 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 wine 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