Juicy and tender gluten-free chicken cacciatore sautéed slowly over a low heat in an Italian rustic tomato and basil sauce. A ONE-POT little wonder.
Melt in your mouth chicken with the tangy and vibrant Italian tomato and basil sauce is about to make your heart sing. You are going to just love this rustic chicken cacciatore because just one bite is going to make you feel like you are in Tuscany overlooking the vineyards eating a marvellous meal that a sweet little Italian grandma made just for you.
This rustic chicken cacciatore is so tender and with loads of savory rich tomato basil sauce and is happily gluten-free. It is a snap to put together with just a handful of pantry ingredients.
I miss watching Giada De Laurentiis on the Food Network show. All we have here in Hong Kong is the Asian Food Network which is good as many shows help me review my Mandarin language skills. Giada’s infectious smile and her delicious cacciatore could light up any room. Giada’s chicken cacciatore recipe is so perfect and close to my mom’s recipe, there was no need to change a thing. Except, I had to make it gluten-free for me but that was such an easy swap and the flavors and textures are just gorgeous.
I love these one-pan little wonders that you can get on your table in less than 30 minutes and that includes making a side of sautéed green beans and a salad. For all of you without gluten issues or diabetes, a big hearty piece of artisan bread to soak up all of those rich and delicious tomato and basil sauce is a little bite of heaven.
Chicken cacciatore is such a rustic looking dish and made from such simple ingredients and that is exactly why I love this dish so much. This dish has been around for centuries. The word “Cacciatore” means hunter in Italian and it was a dish that traditionally something that hunters could easily make out in the forest.
The traditional way of making rustic chicken cacciatore is with just chicken braised with wine and a few herbs from the forest. Tomatoes were not used back then as you could imagine that would have been a tad bit messy to bring out in the middle of the hunting season, I don’t think tupperware was invented yet. Also, there is no way in heck that the hunters are going to be hauling heavy flour around to dredge their chicken or rabbit to cook. However, men will be men and of course there was always a little room in their rug sack for a bit of wine, so there you have it.
I know what you are thinking, “BAM, another dish with chicken tenderloins?” Well there are 3 fantastic reasons for this… 1) Chicken tenderloins require about half of the cooking time compared to chicken on the bone, so I can get dinner on the table in a flash. 2) Going to the wet market here in Hong Kong is not for the faint of heart. Picking out a live chicken at the market and then watching the local butcher do what it needs to do right it in front of you is not my idea of fun. For right now at least, I like my chicken that comes in little pre-packaged saran package that are labeled and has gone through the proper safety checks 3) I can buy organic chicken tenderloins from Australia or US right here at the local ParknShop and well…they are on display right next to the “local chicken feet”.
I know your going to want to add this delicious Italian rustic chicken cacciatore recipe to your monthly rotations as it only uses only a handful of pantry items and you are in business.
Wishing you a super week!
Juicy and tender gluten free chicken sauteed slowly over a low heat in a rustic tomato and basil sauce. Recipe adapted from Giada De Laurentiis
- chicken tenderloins - 8-12 depending on how hungry your crew is
- salt and pepper - to taste
- Gluten Free Flour Mix - 1/2 cup (or can use regular flour if no gluten issues)
- olive oil - 2 tablespoons
- red bell pepper - 1 large chopped
- onion - 1 large chopped
- garlic - 3 cloves sliced thinly
- white wine - 3/4 cup dry white wine or whatever your drinking
- canned tomatoes - 1 (28 ounce can tomatoes pureed) - my family does not like chunks of tomatoes
- chicken broth - 3/4 cup reduced sodium/gluten-free (I used homemade stock)
- capers - 3 tablespoons
- oregano - 1 and 1/2 teaspoons oregano
- basil - 1/4 cup chopped fresh
Step 1: Wash and pat dry your chicken tenderloins. Salt and pepper both sides of chicken tenderloins. Dredge your chicken tenderloins in the flour on both sides and shake off the excess flour. (By all means you can use chicken on the bone such as chicken thighs and breasts and that would be wonderful but will take an extra 10 minutes to cook)
Step 2: Place olive oil on the medium high griddle and add your chicken breast to the pan and sear on both sides until lightly golden brown. Remove the chicken from the pan and add chopped red bell peppers, onions, garlic and salt and pepper to taste. Saute until aromatic and translucent. Add the white wine to the pan to deglaze and use your spatula to lift any of the delicious chicken tasty morsels. Reduce the wine until about half. Add the pureed tomatoes, chicken broth, capers, oregano and salt and pepper to taste. (now here is the point that my mom would have usually added just a pinch of sugar to help balance out the acidity of the tomatoes, I did not do that as the tomatoes were sweet and delicious)
Step 3: Add the chicken back into the tomato sauce and let it simmer for about 20 minutes until fork tender. (If you decided to use chicken on the bone it may need 10-15 minutes more to cook)
Step 4: Serve your delicious rustic chicken cacciatore recipe garnished with fresh chopped basil, a delicious side of sauteed green beans and side salad for a low carb, diabetic friendly meal. (You can also freeze this meal and enjoy another busy work week day)