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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 10 |
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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. Ingredients:
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) |
Directions:
1. rinse and pat the chicken dry.
2. mix the almond and rice flour in a plastic bag and add the chicken. Roll the chicken around to get it good and coated.
3. heat the oil in a dutch oven type pan until you can smell it, but it isn't smoking.
4. cook the chicken in the oil, flipping pieces frequently to brown on all sides and remove from pan.
5. in the same pan, saute the onion, green pepper, garlic and zucchini until the onion is tender.
6. add the red wine, vinegar and spices to the veggies and simmer for 5 minutes, allowing the liquid content to concentrate and reduce slightly.
7. add tomatoes and tomato sauce (I use fire roasted tomatoes out of a can and it makes it pretty tasty.).
8. Stir all this up and add the cooked chicken.
9. Cover the pot and cook for 45 minutes over low to medium heat.
10. After 45 minutes, add the mushrooms and cook uncovered for another 15 minutes.
11. Serve over pasta, with rice, with mashed potatoes, with polenta or by itself with bread and plan to be loved.
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