This one has quite a few ingredients, but it is SOOOOO worth it! Serves 4 generously.
Serve over your favorite GF pasta (I love Jovial spaghetti), with a side of steamed vegetables (green beans are my favorite), parmesan cheese, and of course some WARM GLUTEN-FREE BREAD! Italian Bread or Garlic and Herb Italian Loaf are incredible with this dish (click on these links to take you to these items on my menu). Warm fresh GF bread is soooo amazing dipped in the cacciatore sauce!
3 boneless skinless chicken thighs, chopped
Sweet onion, diced
3 cloves garlic, minced
8 oz whole white mushrooms, quartered
1/2 red or yellow bell pepper, sliced into 1" lengths
1/2 green bell pepper, sliced, sliced into 1" lengths
Spinach (optional), roughly chopped
1 TBSP fresh basil or 1 tsp dried basil
1 TBSP fresh oregano or 1 tsp dried oregano
6 oz tomato paste
14.5 oz stewed tomatoes, chopped into smaller pieces (do not discard liquid)
1 TBSP sugar
1 C dry red wine
1/4 C balsamic vinegar
1 C water
Olive oil, for pan
1 TBSP salt (or to taste)
Pepper to taste
Crushed red pepper flakes to taste. We love ours with a little kick.
In a sauté pan on medium heat, add a bit of olive oil, and sauté chicken thigh pieces until just cooked through. Add onions and garlic and cook until translucent.
Reduce heat to low. Add basil, oregano, mushrooms, water, tomato paste, stewed tomatoes with liquid, sugar, red wine, balsamic vinegar, water, salt, and pepper. Stir well to combine. Cover and simmer for 30 minutes. Add spinach, both types of bell peppers, and crushed red pepper flakes to taste. Adjust salt as needed. Stir, and cover again. Simmer for another 30 minutes (or longer for even deeper flavors), stirring occasionally. Serve over cooked pasta with the sides of your choice.