Gluten-Free Chicken Cacciatore

Ingredients

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

• Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
• Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
• Caramelize onions over medium-low heat for 30–45 minutes for a sweet depth; rush at high heat and they'll be bitter.