Chicken Cacciatore


  • 3 Tbsp Olive Oil
  • 1/4 cup Cornstarch
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 6-8 pieces of Chicken (choose your favorite)
  • 3-4 G-Free Italian Sausages, halved (optional, but good)
  • 1 medium Onion, diced
  • 1 lb Mushrooms, sliced
  • 1 clove Garlic, minced
  • 1 tsp Rosemary, crushed
  • 1 Tbsp fresh Basil, chopped
  • 1 Tbsp Parsley, chopped
  • 1/4 cup Sherry
  • 1/4 cup Water
  • 1 can Tomato Sauce (8 oz)
  • 2-3 oz G-Free Sliced Olives


Heat oil in large skillet over medium-high heat. Mix cornstarch with salt and pepper, dredge chicken, saute until lightly browned. Remove chicken to baking pan. Tuck sausage around the chicken. Add a little more oil to pan if needed, then add onion and mushrooms and saute 5 minutes over medium heat. Add garlic and herbs and cook about 3 minutes. Add remainder of cornstarch, if any, and stir in well. Pour in sherry, water, tomato sauce, and olives and stir together. Pour over chicken. Cover baking pan and bake at 350°F until chicken is done, about 40-45 minutes.

Serve over polenta, rice, or G-Free noodles.

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