I feel so lucky to have friends that love to come over and cook with me. Well, since L was born it’s been more like “for me” but hey, that’s what good friends are for!

My friend Ellen came over recently and suggested we cook up one of her family’s favorite dishes – chicken cacciatore. She taught me that  “cacciatore” means hunter in Itallian and is a catch all dish of sorts – my favorite!

This dish can be made with a range of ingredients including capers and olives – but she requested leaving those out – and the result was a delicious simmered medley of chicken, mushrooms, peppers, onions, tomatoes and basil that we served over bowtie pasta.

Ellen has expanded our dinner menus to include far more gluten free dishes. Over the years we’ve made things like bruschetta chicken with green beans, white chicken chili, lasagna roll ups, coconut curried chicken, and so so much more.  We made this cacciatore gluten free by using GF flour and serving it over GF pasta.

What are your go to gluten free dishes?

Chicken Cacciatore

• Servings: 4-5
• Time: 10 prep + 70 cook = 80 mins
• Print

This stew like dish simmers for an hour and makes your house smell like a feast. Enjoy over pasta with the whole family!

 

Ingredients

• 1/4 cup gluten free flour (we use king arthur)
• 3 lbs boneless chicken thighs
• 1 large onion
• 3 peppers – (one each of red, yellow, green)
• 8 oz mushrooms – white sliced
• Dry white wine
• 2 28 oz cans of San Marzano tomatoes
• Pasta
• Fresh basil

Steps & Notes

1. Roughly chop all of the veggies and set aside
2. Sprinkle the flour onto a plate and coat the chicken thighs on one side
3. Place the chicken into a heated dutch oven, flour side down
4. Season with salt and pepper and cook for about 3-4 minutes per side
5. Once cooked on each side, add the veggies and reduce the heat to medium-low. Stir until semi-soft (about 20 minutes)
6. Add “three seconds of wine” and use it to remove the chicken from the bottom of the pan
7. Add the tomato and rinse out the can with a bit of water – dump that in as well
8. Add a handful of basil and stir into the stew
9. Cook for about 45 more minutes
10. Serve over pasta and top with more fresh basil ribbons

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Recipe from The Pantry Portfolio @ http://www.pantryportfolio.com