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Chicken Cacciatore




Source of Recipe


Linda M


Recipe Introduction


Origins Unknown


List of Ingredients




2 boiler-fryer chickens cut up (I used boneless skinless chicken thighs)
1/2 C flour (I used brown rice flour)
1 t salt (I used sea salt)
1/2 C olive oil
2 med onions sliced
1 green pepper sliced (I used red bell pepper since I didn't have green)
1 lb mushrooms sliced (left out - don't like mushrooms)
2 14 oz cans of diced tomatoes undrained)
2 chicken bouillon cubes (use GF)
1 1/2 t salt (I used sea salt and used about half as much)
1/4 t pepper
2 t Italian seasoning
1/2 C dry white wine (I used some cooking sherry I had)
parmesean cheese (I left out and no one missed it at all).

Recipe



Dredge chicken in flour and brown in oil. Put in a casserole dish. saute veggies in the same pan. Stir in seasonings and bouillon and cook a few mins. Add to casserole. Cover and bake at 350 for 45 mins or until chicken is almost tender. Uncover and bake for 15 - 20 mins more. Remove chicken and veggies and rapidly boil the liquid to thicken (I did not do this and it was fine). Pour over chicken. Serve with spaghetti (GF) or eat just as it is (which is what we did)

It was good. We never missed the cheese at all though I know we could have used a vegan alternative that we have (get at Whole Foods).