Gluten Free Classic Chicken Cacciatore Stew

Total time1 hr 25 min

Prep time20 min

Cook time1 hr 5 min

Gluten Free Classic Chicken Cacciatore Stew

This rustic braise delivers deep, savory flavor built the old-fashioned way: bone-in chicken thighs and drumsticks seared until the skin turns deep golden, then simmered low and slow in a rich tomato sauce with sweet bell peppers, briny Kalamata olives, and capers. A splash of dry white wine deglazes the pot for extra depth, while oregano, thyme, and a bay leaf round out that classic Italian-hunter's-stew character. Everything cooks down together in one pot until the chicken is fall-off-the-bone tender and the sauce turns glossy and full-bodied. Finished with a scatter of fresh parsley and ladled generously over the meat, it's the kind of cozy, comforting dinner that tastes like it simmered all day. This is a great option for a gluten free table, easy to serve straight from the pot alongside rice, polenta, or your favorite gluten free pasta.

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Ingredients

4 servings

2 lbs bone-in, skin-on chicken thighs and drumsticks (about 8 pieces)
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
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1 tsp kosher salt
½ tsp black pepper
2 tbsp olive oil
1 medium yellow onion, thinly sliced
1 red bell pepper, seeded and sliced into strips
1 yellow bell pepper, seeded and sliced into strips
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
⅓ cup pitted kalamata olives, 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 pepper.
2
Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the chicken pieces skin-side down in a single layer — work in two 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 pot. Flip and sear the second side for 3 minutes, then transfer to a plate.

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