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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


  • 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


  • 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


  • 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.


Calories: 216kcal