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GLUTEN FREE CHICKEN CACCIATORE
Serves: 4-6

Prep Time: 30 Minutes

Cooking Time: 30 Minutes
INGREDIENTS

    8 skinless, boneless chicken thighs (around 2 pounds)
    salt
    pepper
    olive oil
    3 cups sliced mushrooms (I use regular mushrooms, can use cremini)
    1 sweet pepper, cut into small strips (I use a bell pepper which is what I usually have available)
    cup finely chopped carrot
    3 cloves garlic, minced
    cup GF chicken broth
    28 oz diced tomatoes, drained
    1 cups frozen whole onions (I use jarred mini onions)
    1 tsp dried oregano
    2 tbs balsamic vinegar
    10 Kalamata olives, pitted
    Fresh Italian parsley for garnish if desired



INSTRUCTIONS

1.     Heat oil over medium heat in a large skillet.  Season chicken with salt and pepper and cook in oil until just browned on both sides.  Remove to a paper towel lined dish.

2.     Cook mushrooms, sweet pepper, carrot and garlic in the skillet over medium heat for about 5 minutes.  Add chicken broth and simmer, uncovered until broth almost evaporated.  Add tomatoes, onions, oregano and 1 tsp pepper.

3.     Return chicken to skillet, cover and simmer about 20-25 minutes until chicken is no longer pink (180 degrees F).  Stir in vinegar and add additional salt if desired.  Garnish with olives and parsley if desired. 

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