When I learned that I was gluten intolerant, I had to adjust many of my recipes to meet my own dietary needs. With a few changes to my mother's original baked chicken cacciatore recipe, I was able to enjoy this childhood favorite food. Serve with pasta or polenta.

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Recipe Summary

prep:
20 mins
cook:
1 hr 55 mins
total:
2 hrs 15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Heat oil in a large skillet over medium-high heat. Cook chicken until lightly browned on each side, 5 to 7 minutes total. Remove from the skillet and arrange on the bottom of a 9x13-inch clear glass baking dish. Place mushrooms on top and set aside.

  • Place bell peppers, onion, and garlic in the same skillet and cook over medium heat until onions are translucent, adding more oil if necessary, about 5 minutes. Stir in tomato sauce, wine, brown sugar, basil, and oregano. Reduce heat and let simmer for at least 1 hour. Season with salt and pepper. Pour sauce over chicken and mushrooms.

  • Bake in the preheated oven for 35 minutes. Remove from the oven and arrange mozzarella slices on top. Continue to bake until bubbly, about 10 minutes more.

Nutrition Facts

362 calories; protein 33.7g; carbohydrates 18.5g; fat 17.1g; cholesterol 80.2mg; sodium 1412.1mg. Full Nutrition
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