| CHICKEN CACCIATORE
(GLUTEN FREE) |
| 8 to 10 chicken thighs (breast can be substituted)
3/4 cup corn starch 1 tablespoon kosher salt & black pepper 2 tablespoons Italian herb mixture olive oil (2 to 4 tablespoons) 3 heaping tablespoons roasted garlic cloves (fresh can be substituted, if using fresh, use 1/4 cup) 2 cups onions, sliced into half moons 1 cup celery, sliced on the diagonal 3/4 cup white wine 2 cups prepared tomato sauce (seasoned house-made or bottled) 1-1/2 cups green olives, sliced 1/4 cup capers 2 cups diced tomatoes 1/2 cup water 1. In a bowl combine the corn starch, salt, pepper & Italian herb, mix to combine Drench chicken in the corn starch mixture, patting off excess 2. In a 7-quart Dutch oven, over high heat, heat the oil Sear chicken (about 5 minutes) on both sides Remove the chicken & set aside 3. Remove any excess oil from the pan; and add onions & celery - saute until soft, about 2 to 3 minutes - add garlic and white wine, cook 1 minute more 4. Return the chicken to the pan & add the remaining ingredients, stir to combine Cover the pan & cook until chicken has cooked thru, about 40-45 minutes Serve hot with brown rice pilaf or grilled polenta and a crisp green salad Yields about 5 to 6 servings |
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