Gluten Free Chicken Cacciatore
Gluten free chicken cacciatore, Italian hunter-style stew with red wine, is always a crowd pleaser.
Servings 6
Calories 216kcal
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