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Chicken Cacciatore with Roasted Tomatoes

Published: January 8, 2017 | By: Kristina Stosek
Prep Time Prep Time 15 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 60 Minutes
Serves Serves 4 - 6
Chicken Cacciatore with Roasted Tomatoes
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Average Rating: 5 | Rated By: 6 users

A crisp chill in the air is always an indication to cook comfort food. The aromas of simmering vegetables, herbs and spices are welcome any time of the year. This gluten free chicken cacciatore is a gourmet version of the classic Italian dish. When it comes to gourmet chicken cacciatore, it is all about the sauce. You can’t go wrong when you start with fresh tomatoes. The tomatoes seasoned with Italian spices and roasted to perfection add explosive flavour to the sauce making it decidedly Italian. This recipe may sound complicated, but it is super easy to make all it takes is one extra step. Serve with gluten free pasta, rice or mashed potatoes. If you are following a low-carb diet serve over steamed greens

 

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Ingredients

  • FOR THE ROASTED TOMATOES
  • 4 large heirloom tomatoes, quartered (if you don't have heirloom, any tomato can be used) should make 4 cups
  • 2 tbsp. extra virgin olive oil
  • 2 tsp. GF basil, divided
  • ½ tsp. GF oregano
  • 2 garlic cloves, minced
  • FOR THE CHICKEN
  • 2 Tbsp. grapeseed or coconut oil
  • 8 bone-in chicken thighs, skin removed
  • 1 large onion, chopped
  • 2 celery stalks, thinly sliced
  • 4 garlic cloves, smashed
  • 1 tsp. GF paprika
  • 1 GF bay leaf
  • 1 sprig fresh rosemary or ½ tsp. dry rosemary
  • Cayenne pepper to taste (optional)
  • 2 cups (1/2 lb.) sliced mushrooms
  • 1 yellow bell pepper, thinly sliced
  • 2 cups gluten free chicken or vegetable stock
  • 4 small carrots, halved lengthwise
  • 1 small zucchini, peeled and shredded (use food processor or grater) this thickens the sauce
  • 1 Tbsp. apple cider vinegar
  • Sea salt and freshly ground black pepper to taste
  • Garnish; fresh parsley or basil

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    Instructions

  • Preheat oven to 450 F and line a baking tray with parchment paper
  • In a large bowl combine tomatoes, 2 tablespoons of olive oil, 1 teaspoon of basil, oregano, minced garlic and sea salt. Place tomatoes on prepared baking tray cut side up and roast for 30 minutes. Transfer to a food processor or blender and process until tomatoes are finely chopped not creamy. Set aside
  • While the tomatoes are roasting, add grapeseed oil to a large saucepan and heat until hot but not smoking. Season chicken pieces with black pepper and sear on both sides. Transfer to a plate
  • Reduce heat to medium-low and add onion, celery and garlic. Cook until the onions are soft, about 5 minutes
  • Add paprika, the remainder of basil, bay leaf, rosemary, cayenne pepper, mushrooms and bell pepper. Stir-fry for 3 minutes
  • Add chicken stock, roasted tomatoes, carrots, zucchini and season with salt to taste. Cover and simmer the sauce over low heat for 10 minutes. Return reserved chicken to the saucepan and cook partially covered over medium-low heat for 20 - 25 minutes or until the chicken is tender
  • Remove the bay leaf and rosemary sprig and garnish with fresh parsley or basil
  • Note: For ultimate flavour make this dish a day in advance. Reheat over low heat


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