There are probably as many recipes for chicken cacciatore on the internet as there are recipe sites. But here’s another one that’s easy to prepare and tastes oh so good! The chicken stays fairly moist (because it’s browned before stewing), the portobellos add some depth to the dish and the sauce is rich and succulent. Using boneless, skinless chicken thighs cuts down on the cooking time so this can be ready in about 40 minutes for a fairly quick midweek supper.
Trim fat and dry with paper towels:
6-8 boneless, skinless chicken thighs
Salt and pepper lightly. Over medium heat begin heating a Dutch oven and add:
1 tablespoon olive oil
Add the chicken thighs and cook, about 4-5 minutes before turning and browning on the other side. If the chicken sticks to the bottom of the pan when trying to turn it, it’s not ready to turn so brown a little longer. Once browned on both sides, remove to a plate and add to the pan:
1 medium onion, diced
5-6 stalks celery, chopped
3 large or 5 medium portobello mushroom caps, cleaned and chopped
3/4 cup diced carrots
Lightly salt and saute until the onion is translucent and the celery and mushrooms are softened. Add:
2 teaspoons minced garlic
1 1/2 tablespoons gluten-free all-purpose flour
Mix to combine and cook out the flour over medium low heat for a minute before adding:
2 cups chicken stock (or 1 cup white wine and 1 cup chicken stock, or 1 cup chicken stock and 1 cup mushroom stock)
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
14-15 ounce can diced tomatoes, drained
Stir to combine and then place the chicken thighs into the stock, pushing down to cover. Be sure to add any juices that have accumulated on the plate as well. Cover the pot and reduce heat to low simmer and cook for 20-25 minutes until chicken reaches 175 degrees internally. It will start falling apart when completely stewed so don’t worry if you don’t have a meat thermometer to measure the internal temperature. Add:
2 tablespoons tomato paste
Stir to combine. Serve over rice, pasta, or potatoes. I’ve discovered at my local Whole Foods Market, a heart of palm pasta (365 brand) that is very low in carbs and very tasty so I added a bag of it (drained and rinsed) about 10 minutes before the cacciatore was done. Serve with parmesan cheese if desired. Serves 4.
cookingwithoutallergens 