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This is one of those recipes that has variations all around the internet, and also in recipe books! I have tried a number of different ones over the years, and what you have here is the final adapted one that my family like the most... Tossing the chicken in flour came from a Destitute Gourmet recipe I think, and I find it really softens the chicken and adds volume and flavour!

This recipe is gluten-free, dairy-free, egg-free and nut-free.

Yields4 Servings
Category, , , , DifficultyBeginnerPrep Time15 minsCook Time20 minsTotal Time35 mins

 400 g Skinless, Boneless Chicken (cut into pieces)
 ¼ cup Gluten Free Flour, seasoned with salt and pepper
 2 tbsp Olive Oil
 1 Onion - chopped finely
 2 tsp Minced Garlic
 400 g Tin of tomatos
 1 tsp Dried Oregano
 1 tsp Dried Basil
 1 tbsp Brown Sugar
 1 cup Chicken Stock
 1 Packet of Gluten Free Pasta
 100 g Olives (pitted and sliced)
 Mixed vegetables

1

Toss the chicken pieces in the seasoned flour (I find popping the flour into a plastic bag, then popping the chicken in and shaking it does a great job - kids love doing this as well).

2

Heat the olive oil in a frying pan, and fry the seasoned chicken up - browning it all over (but doesn't need to be cooked through at this stage).

Pop a pot of water on to heat up at this stage as well; this is for the pasta.

3

Once the chicken has browned, add the onion and garlic and stir through until onion has softened and become translucent.

Once the onion has softened - add the tomatoes, herbs, sugar and stock and leave to simmer until thickened up (minimum of 20 minutes).

4

Your pot of water should be boiling by now - so put your pasta in the boiling water (I always add a good shake of salt and a slosh of olive oil to the water when cooking pasta), and cook as per directions.

5

While the pasta and chicken are simmering away, chop your veggies (if they're not already pre-chopped), and cook them as per your choice; some of our favourite ways are:

* Just boil them plain (but don't overcook)... surprisingly, this is my children's favourite way. Add some salt to the pot while cooking them; then season with a bit more salt and pepper once cooked and drained.

* Fry them up in a little butter (or dairy-free spread) and season with salt and pepper.

* Steam them in a steamer if you have one, again seasoning with salt and pepper.

6

Some extra notes for the veggies:

- always make sure to put the veggies that take a bit longer in first (e.g. carrots / leeks / celery etc), followed by broccoli and cauliflower a few minutes later.

- If including frozen veggies with fresh, keep in mind that when you add the frozen veggies to the pot, it instantly cools the water down... But you do need to have been cooking the fresh veggies for a few minutes (not long) before adding the frozen, because as soon as the pot comes back to the boil - everything will be cooked to perfection.

- You can season your veggies with a pinch of nutmeg, or some smoked paprika; hubby and I enjoy this, so I will sometimes put these seasonings on the table and let the family decide for themselves.

Ingredients

 400 g Skinless, Boneless Chicken (cut into pieces)
 ¼ cup Gluten Free Flour, seasoned with salt and pepper
 2 tbsp Olive Oil
 1 Onion - chopped finely
 2 tsp Minced Garlic
 400 g Tin of tomatos
 1 tsp Dried Oregano
 1 tsp Dried Basil
 1 tbsp Brown Sugar
 1 cup Chicken Stock
 1 Packet of Gluten Free Pasta
 100 g Olives (pitted and sliced)
 Mixed vegetables

Directions

1

Toss the chicken pieces in the seasoned flour (I find popping the flour into a plastic bag, then popping the chicken in and shaking it does a great job - kids love doing this as well).

2

Heat the olive oil in a frying pan, and fry the seasoned chicken up - browning it all over (but doesn't need to be cooked through at this stage).

Pop a pot of water on to heat up at this stage as well; this is for the pasta.

3

Once the chicken has browned, add the onion and garlic and stir through until onion has softened and become translucent.

Once the onion has softened - add the tomatoes, herbs, sugar and stock and leave to simmer until thickened up (minimum of 20 minutes).

4

Your pot of water should be boiling by now - so put your pasta in the boiling water (I always add a good shake of salt and a slosh of olive oil to the water when cooking pasta), and cook as per directions.

5

While the pasta and chicken are simmering away, chop your veggies (if they're not already pre-chopped), and cook them as per your choice; some of our favourite ways are:

* Just boil them plain (but don't overcook)... surprisingly, this is my children's favourite way. Add some salt to the pot while cooking them; then season with a bit more salt and pepper once cooked and drained.

* Fry them up in a little butter (or dairy-free spread) and season with salt and pepper.

* Steam them in a steamer if you have one, again seasoning with salt and pepper.

6

Some extra notes for the veggies:

- always make sure to put the veggies that take a bit longer in first (e.g. carrots / leeks / celery etc), followed by broccoli and cauliflower a few minutes later.

- If including frozen veggies with fresh, keep in mind that when you add the frozen veggies to the pot, it instantly cools the water down... But you do need to have been cooking the fresh veggies for a few minutes (not long) before adding the frozen, because as soon as the pot comes back to the boil - everything will be cooked to perfection.

- You can season your veggies with a pinch of nutmeg, or some smoked paprika; hubby and I enjoy this, so I will sometimes put these seasonings on the table and let the family decide for themselves.

Chicken Cacciatore [GF DF EF NF]