Tuesday, March 13, 2012

Italian Chicken Caccitore- Gluten Free Options

Serves 4
Prep time 20 mins
Cook time 40 mins or longer

Approx 4 pack of chicken thighs
2 large chicken breasts
1 egg
Flour (make this dish gluten free by using gluten free flour or just simply fry chicken in oil and skin)

2 Jars of marinara (I can my own tomatoes every summer)
2 tbsp. capers
3/4 c. chicken broth
1/2 cup red wine/ or dry white
1/2 medium white onion diced
1 sliced red bell pepper
2-4 cloves fresh diced garlic
oregeno, basil, thyme

Pasta of choice, use polenta or other gluten free pasta (watch for gluten free pasta recipe, soon to come)


1) Start marinara, seasonings, wine broth, and capers into crockpot* or larger pot on medium-low.

2) Start skillet with olive oil coat at medium-high and saute onion, bell, and garlic til onion begins to brown. Add to marinara and stir  in, taste, and add more seasonings if needed

*if using a crockpot I suggest starting the sauce earlier, so you assure its hot enough so when you add chicken it won't sit at a dangerous temp.

3) Use same hot skillet on medium-high with light coat of olive oil. In small mixing bowl, crack egg and whip. Dip chicken in egg batter then coat with bread crumbs (or alt.) and place into hot skillet.
4) Once chicken is cooked throughout add to bubbling marinara, let cook at least 40 mins, you want the chicken to just fall off of the bone when you eat it.

5) Test chicken with a fork to see if it is falling apart, Start pasta noodles, once pasta is done to your liking, you can dish up. I like au dente which means its still a little hard in the very center, but just slightly.

Enjoy this savory Italian dish over your pasta of choice and plenty of Parm!

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