Chicken Cacciatore is a tried and true family favorite. The beauty of this recipe is the ease of preparation. Only a few ingredients and a long simmer creates a tender chicken with a tasty sauce. For a gluten free recipe, simply leave out the flour or use a gluten free variety to dredge the chicken. Enjoy it over any number of whole grains from whole wheat pasta, freekeh or farro to gluten free brown or black rice, quinoa or sorghum. Cheers!
- 2.5-3 pounds raw split chicken breast on bone, skin removed
- 1/4 cup white whole wheat flour
- black pepper to taste
- 2 teaspoons extra virgin olive oil
- 2 small green bell peppers, sliced into ¼ inch strips
- 12 ounces white mushrooms, sliced
- 1(25 ounce) jar of marinara sauce (preferably low sodium)
- 1/2 cup red wine
- Cut chicken breasts to equal about 7-8oz each (including bone). Add desired amount of pepper to flour. Dredge chicken in flour and discard extra. Heat a large saucepan with lid on medium-high heat and add olive oil. Saute chicken for 7 minutes. Turn chicken and cook additional 7 minutes. On top of chicken, add green peppers, mushrooms, sauce and wine. Cover, reduce heat and simmer for 1 hour or until chicken is thoroughly cooked.
- Serve over a whole grain such as whole wheat pasta, brown rice, quinoa, farro, freekeh or sorghum.
Serves 6: (Chicken Cacciatore only) 371 calories, 8.5g fat, 1.3g sat fat, 122mg chol, 404mg sodium, 4g fiber, 7g sugar, 54g protein
Tips: The sodium level in this recipe may vary greatly depending on the sauce you choose and the chicken you purchase. The sauce I used contains only 115mg per ½ cup serving. Some manufacturers of raw chicken inject a salt solution into the breasts prior to purchase which will vary the sodium content greatly. Look at your packaging prior to purchase if sodium is a concern.