Juicy and tender gluten-free chicken cacciatore sautéed slowly over a low heat in an Italian rustic tomato and basil sauce. A ONE-POT little wonder.
Why you are going to love Rustic Chicken Cacciatore
Melt in your mouth chicken with the tangy and vibrant Italian tomato and basil sauce is about to make your heart sing. You are going to just love this rustic chicken cacciatore because just one bite is going to make you feel like you are in Tuscany overlooking the vineyards eating a marvelous meal that a sweet little Italian grandma made just for you.
This rustic chicken cacciatore is so tender and with loads of savory rich tomato basil sauce and is happily gluten-free. It is a snap to put together with just a handful of pantry ingredients.
I miss watching Giada De Laurentiis on the Food Network show. All we have here in Hong Kong is the Asian Food Network which is good as many shows help me review my Mandarin language skills. Giada's infectious smile and her delicious cacciatore could light up any room. Giada's chicken cacciatore recipe is so perfect and close to my mom's recipe, there was no need to change a thing. Except, I had to make it gluten-free for me but that was such an easy swap and the flavors and textures are just gorgeous.
Less than 30 Minute Meal
I love these one-pan little wonders that you can get on your table in less than 30 minutes and that includes making a side of sautéed green beans and a salad. For all of you without gluten issues or diabetes, a big hearty piece of artisan bread to soak up all of those rich and delicious tomato and basil sauce is a little bite of heaven.
What is Cacciatore?
Chicken cacciatore is such a rustic looking dish and made from such simple ingredients and that is exactly why I love this dish so much. This dish has been around for centuries. The word "Cacciatore" means hunter in Italian and it was a dish that traditionally something that hunters could easily make out in the forest.
Traditional Way
The traditional way of making rustic chicken cacciatore is with just chicken braised with wine and a few herbs from the forest. Tomatoes were not used back then as you could imagine that would have been a tad bit messy to bring out in the middle of the hunting season, I don't think tupperware was invented yet.
Also, there is no way in heck that the hunters are going to be hauling heavy flour around to dredge their chicken or rabbit to cook. However, men will be men and of course there was always a little room in their rug sack for a bit of wine, so there you have it.
Benefits of cooking with chicken tenderloins
1) Chicken tenderloins require about half of the cooking time compared to chicken on the bone, so I can get dinner on the table in a flash.
2) Going to the wet market here in Hong Kong is not for the faint of heart. Picking out a live chicken at the market and then watching the local butcher do what it needs to do right it in front of you is not my idea of fun. For right now at least, I like my chicken that comes in little pre-packaged saran package that are labeled and has gone through the proper safety checks.
3) I can buy organic chicken tenderloins from Australia or US right here at the local ParknShop and well...they are on display right next to the "local chicken feet".
I know your going to want to add this delicious Italian rustic chicken cacciatore recipe to your monthly rotations as it only uses only a handful of pantry items and you are in business. Get this recipe on your meal plan.
More Delicious Recipes with Chicken Tenderloins
Thai Grilled chickenTenderloins and Zesty Dipping Sauce
Creamy Chipotle Chicken Skillet
Rosemary Chicken with Sautéed Onion Wine Sauce
Feta and Sun-Dried Tomato One Pot Chicken
Mushroom Chicken with Brandy Sauce
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Rustic Chicken Cacciatore
Ingredients
- 16 oz chicken tenderloins
about 2 tenderloins per person - salt and pepper
to taste - ½ cup Gluten Free Flour Mix (or can use regular flour if no gluten issues)
- 2 tablespoon olive oil
- 1 red bell pepper
seeds removed and chopped - 1 onion
medium, peeled and chopped - 3 cloves garlic
peeled and sliced thinly - ¾ cup white wine
- 28 oz canned tomatoes
we used pureed by can use chopped. - ¾ cup chicken broth
reduced sodium/gluten-free (I used homemade stock) - 3 tablespoon capers
- 1.5 teaspoon oregano
- ¼ cup basil fresh, chopped
Instructions
- Wash and pat dry your chicken tenderloins. Salt and pepper both sides of chicken tenderloins. Dredge your chicken tenderloins in the flour on both sides and shake off the excess flour. (By all means you can use chicken on the bone such as chicken thighs and breasts and that would be wonderful but will take an extra 10 minutes to cook)
- Place olive oil on the medium high griddle and add your chicken breast to the pan and sear on both sides until lightly golden brown. Remove the chicken from the pan and add chopped red bell peppers, onions, garlic and salt and pepper to taste. Saute until aromatic and translucent. Add the white wine to the pan to deglaze and use your spatula to lift any of the delicious chicken tasty morsels. Reduce the wine until about half. Add the pureed tomatoes, chicken broth, capers, oregano and salt and pepper to taste. (now here is the point that my mom would have usually added just a pinch of sugar to help balance out the acidity of the tomatoes, I did not do that as the tomatoes were sweet and delicious)
- Add the chicken back into the tomato sauce and let it simmer for about 20 minutes until fork tender. (If you decided to use chicken on the bone it may need 10-15 minutes more to cook)
- Serve your delicious rustic chicken cacciatore recipe garnished with fresh chopped basil, a delicious side of sauteed green beans and side salad for a low carb, diabetic friendly meal. (You can also freeze this meal and enjoy another busy work week day)
Eha says
Well, I knew I had been following that recipe of yours a very, very long time - I had scribbled it onto a recipe card which is VERY grubby ! Six years ! Cannot believe it !!! Still love it, still make it when I can pull myself away from the Korean and Vietnamese - big here at the moment ! Oh, quite a few 'smartypants' are promulgating Bhutanese now ! Actually very good dishes, as are the ones I am testing out of Myanmar (am trying not to think of politics !) . . . but back to Italy and next week . . . hugs !!!
Raul says
This is a old standby dish for me. nice take on it.
HWC Magazine says
Thank you Raul. Rustic chicken cacciatore is one of our family favorites. Making it gluten-free just keeps it so everyone can enjoy it.
Clyde says
Generally we prefer dark meat on the bone but do love how quick and easy this recipe is with chicken tenderloins instead.
HWC Magazine says
Thanks so much Clyde. This rustic chicken cacciatore is delicious with both chicken breasts, tenderloins or the dark meat on the bone. The only difference is that you will have to cook the chicken for about 8-10 minutes longer or until the juices run clear, if cooking chicken on the bone. Stay well and take care
Ken says
Looks like an easy way to prepare this
HWC Magazine says
Thank you. One of our tried and true easy recipe. hope you give it a try soon.
Jane Saunders says
I'm so with you on how I like to buy my chicken. I'm a bit fussy when it comes to bone and skin, so always get perfectly prepared fillets from my butcher. I'm such a wimp in that department.
However, I do enjoy a good cacciatore and I found this recipe delicious. Just the right amount of garlic and wine. And the capers! They were a new addition to me, but they worked wonders.
HWC Magazine says
Thank you Jane. Just a little bit of capers adds that delicious briny saltiness to this iconic recipe. However, if you have picky kids, just leave them out. Wishing you a super weekend ahead.
Dee says
Hi. Possibly a dumb question but for the wine, does 3/4 refer to pint measurement, 3/4 cups or of the bottle?
Healthy World Cuisine says
Hello Dee, thanks for letting me know that I forgot to add the measurement on the wine and I have updated the recipe accordingly. 3/4 cups is the measurement for the wine in the Rustic Chicken Cacciatore dish and the rest of the bottle is for the cook. Wishing you a super weekend!
Dee says
Oh phewee! I measured 3/4 of a pint and after much deliberation went with cup measurements.
I made if for lunch today and everyone really enjoyed it, even my 5 and 3 year old. My only mistake was I didn't use quite enough black pepper. Thanks for a great recipe, have a great week-end.
Healthy World Cuisine says
Dear Dee, I am delighted to hear that your family enjoyed the recipe. Wishing you a safe holiday!
Dee says
I thought I had replied but not so, sorry. Thanks for the confirmation. It was lovely and everyone loved it.
Anna @ shenANNAgans says
Chicken cacciatore .... Ahhhh the memories. As an apprentice chef I worked at a Convention Centre where we served up to 2500 people for luncheons, this dish was by far the most popular. I reckon I have made at least a tonne of it in my time. So while I love your rustic version and think it is a delicious feed, I just dont make it these days. BUT.... if you want to prepare it for me, more than happy to munch away on it. Mmmmm!
Jim says
Bobbi,
Another wonderful recipe!!! Simple to assemble and just loaded with great flavors. It also solved the problem of, what to do with the basil plant that my wife was growing in our kitchen window. Thanks for another great recipe!
Healthy World Cuisine says
Thank you Jim and a very Happy Fathers's Day to you!!! Thanks so much for sending on your photo of the dish. I will be sharing that on Facebook shortly. I know exactly what you mean about your basil plant. A few weeks ago I accidentally over-harvested my basil plant making some pesto and I thought that was the end of her (my basil plant). She (my basil plant) was looking sickly and then she started sprouting all over the place and she turned into a huge plant with loads of gorgeous basil leaves. Now, I have plenty of fresh leaves to make a rustic chicken cacciatore. Take Care
GiGi Eats Celebrities says
I remember the 1st time I ever had chicken cacciatore! Ever since I have been dreaming about it!