Wheat-Free Chicken Cacciatore

This classic, tasty dish can be served over rice or spaghetti squash.

Serves: 8Hands-on: 25 minutesTotal: 1 hour 40 minutesDifficulty: Medium

Serves: 8


  • 1 chicken (3 1⁄2 lbs.), cut into 8 pieces
  • 1 cup potato flour
  • 1⁄4 tsp. salt
  • 1⁄2 tsp. ground pepper
  • 2 Tbsp. dried basil
  • 1 tsp. dried oregano
  • 1⁄4 cup extra-virgin olive oil
  • 1 tsp. butter
  • 1 medium onion, peeled and diced
  • 3 cloves garlic, peeled and minced
  • 2 Tbsp. fresh rosemary
  • 2 cups chopped mushrooms
  • 1 jar (16 oz.) wheat-free marinara sauce
  • 4 oz. dry red table wine
  • 1⁄2 cup grated Parmesan cheese
  • 1⁄4 cup chopped parsley


  • Rinse the chicken and pat dry with paper towels. In a large bowl combine the flour, salt, pepper, basil, and oregano. Dredge the chicken in the mixture.
  • In a large frying pan over medium-high heat, heat the oil and butter together until butter melts. Brown chicken in butter and oil, for 5 minutes per side. Add the onion, garlic, rosemary, and mushrooms. Sauté for 5 minutes. Add the marinara sauce (or tomatoes) and red wine. Cover and simmer over very low heat for 1 hour.
  • Remove cover, place chicken on a platter, and continue to simmer sauce until reduced by half, about 15 minutes. Spoon sauce over the chicken and sprinkle with cheese and fresh parsley.