Chicken Alla Calabrese – Gluten-Free

Calabrese sauce originates in southern Italy and gives this chicken dish exceptional flavour. The chicken is layered with ham, tomatoes and buffalo mozzarella and is smothered in a delicious red pepper sauce then baked to perfection. Serve it up with gluten-free pasta, parsley rice or mashed potatoes.


8 organic chicken thighs, skinless and boneless
½ cup extra virgin olive oil
2 medium shallots, roughly chopped
2 organic red peppers, remove seeds, core and cut to large pieces
1 large organic tomato quartered
1 garlic clove, minced
½ tsp. organic, gluten-free dried rosemary or 1 tsp. fresh
¼ tsp. organic, gluten-free cayenne pepper
½ cup roughly chopped fresh organic basil leaves
1 cup of cream or full fat coconut milk (I used coconut milk)
8 thin slices of gluten-free ham
8 oz. organic cherry tomatoes, halved
8 slices buffalo mozzarella
Sea salt to taste


Preheat oven to 375 F
Season chicken with salt
Heat 1 tbsp. of olive oil in an ovenproof pot, add chicken and brown on all sides, then set aside.
Combine remainder of olive oil shallots, red peppers, tomato, garlic, cayenne and basil leaves in a blender and process for 1 minute.
Add coconut milk and pulse until all ingredients are well combined. Taste and season with salt
Layer ham, tomato and cheese on top of chicken and cover with sauce.
Bake for 35 minutes or until chicken is thoroughly cooked. Serve with fresh basil.

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