Gluten Free Chicken Cacciatore
Gluten free chicken cacciatore, prepared in the style of southern Italy with red wine, is always a crowd pleaser.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
- 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