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The GFCF Recipe Experience: Chicken Cacciatore

Posted Jan 07 2009 6:01pm
Happy New Year Everyone! I hope everyone had a great holiday.

For my first 2009 post, I thought I would share a recipe that we made over the holidays. As many of you readers know, we don't use a lot of red meat in our house anymore, so our primary meat protein sources are chicken, turkey, and fish. And, quite honestly, it gets really boring making the same old recipes, as good as they are. So I was looking for something a little different. And chicken cacciatore just sounded sooo good!

The recipe is based on a recipe for Polloallacacciatora (Chicken, Hunter Style) as found in the book The Fine Art of Italian Cooking, by GuilianoBugialli. As described in the book, this recipe is more in the Tuscan style, which means it focuses more on using wine, olive oil, and herbs to bring flavor to the chicken. Instead of using a whole cut-up chicken (which would have more flavor) we opted for boneless-skinless chicken breasts. We also eliminated the red pepper flakes and the bay leaf from the original recipe - the former because I really don't cook with them, and the latter because we didn't have any on hand!

We served this dish over rice with sides of broccoli and carrots. The resulting dish was full of flavor and enjoyed by all. Even the picky soon-to-be three year old!


2 - 3 pounds of boneless, skinless chicken breasts
1 Tbsp Rosemary
1 Tbsp Sage
2 tsp minced garlic (or 2 cloves garlic)
1/2 cup olive oil
1/2 cup red wine (I used Cabernet Sauvignon this time)
2 tsp tomato paste
1/2 cup hot water

Heat the olive oil in a large saucepan over medium heat. Add the chicken and saute for 1 - 2 minutes on each side.

Remove chicken from the pan and cut into bite-size pieces (I find it's easier to cut the chicken up after it has cooked for a few minutes).

Return chicken to the pan along with the sage, rosemary, and garlic. Saute for another 10 minutes.

Reduce heat to medium low, and add the wine. Scrape the bottom of the pan to deglaze. Simmer, uncovered, for 10 minutes.

Mix the tomato paste with the hot water and add to the pan. Cover and simmer for 20 minutes.

Serve with rice or your favorite GFCF pasta.

As you can see, this is a really easy dish to make. Give it a try!!!

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