Gluten-Free Chicken Cacciatore

Ingredients

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• 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1.5-inch pieces
• 2 tbsp olive oil
• 1 medium onion, chopped
• 1 red bell pepper, seeded and chopped
• 1 green bell pepper, seeded and chopped
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes Shop
• 1 cup gluten-free chicken or vegetable stock Shop
• 1/4 cup gluten-free dry red wine (optional)
• 1 tbsp gluten-free tamari or coconut aminos Shop
• 1 tsp dried oregano Shop
• 1/2 tsp dried basil Shop
• 1/4 tsp red pepper flakes (optional) Shop
• 1 tsp salt, or to taste
• 1/2 tsp black pepper, or to taste
• 1 tbsp cornstarch or arrowroot starch, mixed with 2 tbsp cold water Shop
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. 1 Pat the chicken pieces dry with paper towels and season them generously with salt and black pepper. This ensures a better sear and enhances the overall flavor of the dish.
2. 2 Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it shimmers. Carefully add the seasoned chicken pieces in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear the chicken for about 3-4 minutes per side, until it develops a beautiful golden-brown crust and is partially cooked through.
3. 3 Remove the seared chicken from the skillet and set it aside on a plate. Reduce the heat to medium and add the chopped onion and bell peppers to the same skillet. Sauté the vegetables for about 5-7 minutes, stirring occasionally, until they begin to soften and become fragrant.
4. 4 Stir in the minced garlic and cook for another minute until it becomes aromatic, being careful not to burn it. Pour in the gluten-free red wine, if using, and scrape up any browned bits from the bottom of the pan, letting it simmer for about 2 minutes to reduce slightly. Add the crushed tomatoes, gluten-free chicken stock, gluten-free tamari, dried oregano, dried basil, and red pepper flakes (if using). Stir everything together to combine.
5. 5 Bring the sauce to a gentle simmer, then return the seared chicken pieces to the skillet, nestling them into the sauce. Cover the skillet and let the cacciatore simmer gently for about 20-25 minutes, or until the chicken is fully cooked through and tender. The sauce should thicken slightly as it cooks.
6. 6 In a small bowl, whisk together the cornstarch or arrowroot starch with 2 tablespoons of cold water to create a slurry. Pour this slurry into the simmering cacciatore, stirring constantly until the sauce thickens to your desired consistency, which should take about 1-2 minutes. Taste and adjust seasoning with additional salt and pepper if needed.
7. 7 Serve the hot gluten-free chicken cacciatore immediately, garnished with fresh chopped parsley. This dish is wonderful served over gluten-free pasta, rice, or creamy polenta.

Nutrition (per serving)

Tips & Notes

• Sear the chicken in batches so it browns instead of steaming.
• Use crushed tomatoes labeled gluten-free and simmer the sauce until it thickens before adding the chicken back.
• Serve the cacciatore over polenta or rice to soak up the sauce.

Common questions