RCI-MT.004.0427.001

Gluten-free Chicken Cacciatore

Gluten-free Chicken Cacciatore from the Recidemia collection

Prep25 min
Cook45 min
Total70 min
Servings4
Difficultyadvanced

Ingredients

  • x 15-ounce cans of diced tomatoes (for convenience use pre-seasoned tomatoes from a reliable gluten-free source and omit the addition of herbs from the ingredients list)
    2 unit
  • x 15-ounce can of tomato sauce
    1 unit
  • of fresh or dried parsley
    2 tablespoons
  • 1 teaspoon
  • ½ teaspoon
  • of fresh or dried rosemary
    ½ teaspoon
  • of fresh or dried thyme
    ½ teaspoon
  • ½ teaspoon
  • 1 medium
  • 1 clove
  • 2 tablespoons
  • 1 small
  • -cup of fresh
    cleaned, thickly sliced mushrooms or small can of mushrooms
    ½ to 1 unit
  • to 2½ pounds of chicken pieces
    2 pounds

Method

1
Heat olive oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering. Pat the chicken pieces dry with paper towels and season with salt.
2
Working in batches if necessary, place chicken pieces skin-side down in the hot oil and cook until the skin is golden brown, about 4-5 minutes per side. Transfer the browned chicken to a plate.
10 minutes
3
In the same skillet, add the minced onion and minced garlic, stirring frequently until softened and fragrant, about 2-3 minutes.
4
Add the diced green bell pepper to the skillet and cook, stirring occasionally, until it begins to soften, about 3 minutes.
5
Stir in the fresh or dried parsley, rosemary, thyme, and oregano, cooking for about 1 minute until the herbs become aromatic.
6
Pour in both cans of diced tomatoes and the tomato sauce, scraping any browned bits from the bottom of the skillet with a wooden spoon. Add the sugar and stir well to combine.
7
Return the browned chicken pieces to the skillet, nestling them into the sauce. Add the sliced mushrooms and stir gently to distribute them throughout the sauce.
8
Reduce the heat to medium-low, cover the skillet, and simmer gently, stirring occasionally, until the chicken is cooked through and tender, about 25-30 minutes. The internal temperature should reach 165°F (74°C).
30 minutes
9
Taste the sauce and adjust seasoning with additional salt if needed. If the sauce is too thin, simmer uncovered for a few additional minutes to allow it to reduce slightly.
10
Transfer the chicken cacciatore to a serving dish and spoon the sauce with vegetables generously over the chicken. Serve immediately while hot.

What Makes This Variant Distinct

  • Original variant

Cuisines