Prep 10 mins
Cook 1 hr
This is an adaptation of another cacciatore recipe I found on Recipezaar. This is the augmented wine content, gluten-free version (with extra veggies). Use fresh spices for this one and a robust red wine. If you aren't in love, after serving this, you will be. Please note that this makes enough to feed a prison.
- 2 -3 lbs chicken thighs
- 1⁄4 cup rice flour
- 3⁄4 cup almond flour
- 1⁄4 cup peanut oil
- 1 large onion, cut in slivers
- 1 -2 large green pepper, cut in slivers
- 1 -2 zucchini, cut in thin slices
- 4 garlic cloves
- 1 cup red wine
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh parsley
- 1⁄2 teaspoon fresh oregano
- 1⁄2 teaspoon fresh thyme
- 1 teaspoon salt
- black pepper
- 1 (15 ounce) can diced tomatoes
- 1 (15 ounce) can tomato sauce
- 1⁄2 lb mushroom (any kind)
- rinse and pat the chicken dry.
- mix the almond and rice flour in a plastic bag and add the chicken. Roll the chicken around to get it good and coated.
- heat the oil in a dutch oven type pan until you can smell it, but it isn't smoking.
- cook the chicken in the oil, flipping pieces frequently to brown on all sides and remove from pan.
- in the same pan, saute the onion, green pepper, garlic and zucchini until the onion is tender.
- add the red wine, vinegar and spices to the veggies and simmer for 5 minutes, allowing the liquid content to concentrate and reduce slightly.
- add tomatoes and tomato sauce (I use fire roasted tomatoes out of a can and it makes it pretty tasty.).
- Stir all this up and add the cooked chicken.
- Cover the pot and cook for 45 minutes over low to medium heat.
- After 45 minutes, add the mushrooms and cook uncovered for another 15 minutes.
- Serve over pasta, with rice, with mashed potatoes, with polenta or by itself with bread and plan to be loved.
This was really good! I do have a few comments- the flavor was a little bland, but then again I did use dry herbs. Also, the breading did not stay on the chicken. This recipe is great with a little chili pepper sauce! Or, mix with sour cream/plain yougurt for a nice sauce. :)
Very nice flavours. The veggies were a little overcooked, specially the zucchini. Next time I will add them close to the end. I also used more salt. We serve it with recipe#313016