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    Scott Adams
    Scott Adams

    By Scott Adams •

    Chicken Cacciatore (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    3 lb. Chicken, cut up
    ½ Cup gluten-free Flour Mix
    1 Teaspoon Salt
    1/8 Teaspoon Black Pepper
    ¼ Cup Olive Oil
    1 Medium Onion
    ½ lb. Mushrooms Fresh Sliced
    1 Clove Garlic, minced
    1 Celery stalk thinly sliced
    2 Carrots, thinly sliced
    1 Teaspoon Dried basil
    1 Teaspoon Dried oregano
    4 14 ½ oz. Cans crushed Italian plum tomatoes undrained
    1 Can Olives, sliced, drained
    4 oz Tomato Puree
    ½ Cup Red Wine
    1 lb. gluten-free Vermicelli or Angel Hair pasta

    Dust the chicken with gluten-free flour, which has had the salt and pepper well mixed. Sauté in Olive Oil until Golden Brown. Move to plate with paper towels to drain. Pour off remaining oil. Place drained chicken back in pan, Add remaining ingredients, cover and simmer over low heat to 20 to 30 minutes. Adjust seasonings to taste. While chicken is simmering, cook gluten-free pasta (your choice) in salted water, per directions until Al Dente; please do not overcook pasta. This will serve 4.

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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.

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