Gluten Free Chicken Cacciatore with Tomatoes and Olives

Total time1 hr 25 min

Prep time20 min

Cook time1 hr 5 min

Gluten Free Chicken Cacciatore with Tomatoes and Olives

Bone-in chicken thighs and drumsticks get seared skin-side down until deep golden, then braised low and slow in a rustic sauce built from crushed tomatoes, sweet bell peppers, and a hefty splash of white wine reduced right in the pot. Kalamata olives and capers bring a briny punch, while oregano and thyme round out the sauce with warm, herby depth. The chicken turns fall-apart tender as it simmers, soaking up all that concentrated tomato flavor while the skin stays intact for a gorgeous presentation. A scatter of fresh parsley at the end brightens the whole dish before it hits the table. This one-pot braise is a satisfying, cozy dinner that works beautifully for a gluten free table, no special equipment or extra fuss required. Serve it with something to soak up the extra sauce and you've got a complete, crowd-pleasing meal.

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Ingredients

4 servings

3 lb bone-in, skin-on chicken pieces (thighs and drumsticks)
1 tsp kosher salt
Morton Kosher Salt, Coarse, 48 Ounce Morton Coarse Kosher Salt - 16 oz Kroger Coarse Kosher Salt Badia Spices Kosher Salt Diamond Crystal Kosher Salt - 26 OZ
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½ tsp black pepper
3 tbsp olive oil, divided
1 medium yellow onion, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
4 garlic cloves, thinly sliced
½ cup dry white wine
1 can (28 oz) whole peeled tomatoes, crushed by hand
½ cup low-sodium chicken broth
½ cup kalamata olives, pitted and halved
2 tbsp capers, drained
1 tsp dried oregano
1 tsp dried thyme
1 bay leaf

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Pat the chicken pieces thoroughly dry with paper towels, then season all over with the salt and black pepper.
2
Heat 2 tbsp of the olive oil in a large Dutch oven or deep oven-safe skillet over medium-high heat until shimmering. Add the chicken pieces skin-side down in a single layer — work in batches if needed to avoid crowding — and sear undisturbed for 5–6 minutes, until the skin is deep golden brown and releases easily from the pan. Flip and sear the second side for 3 minutes, then transfer to a plate.

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