Main Course

Gluten-Free Hunter Style Chicken

Name: Gluten-Free Hunter Style Chicken
Total time: 65 min
Yield: 4 servings
Ingredients: 4 piece chicken thigh (whole, with skin); 2 tablespoon olive oil; 1 piece dry onion; 3 clove garlic; 2 piece kapya pepper; 400 gram chopped canned tomatoes; 100 gram pitted black olives; 100 ml dry white wine; 1 teaspoon grated lemon zest; 1 sprig fresh rosemary; 1 dessert spoon salt; 0.5 dessert spoon black pepper; 300 gram gluten-free pasta

Duration

65 min

Servings

For 4 People

Difficulty

medium

Save on Pinterest Share on WhatsApp

Ingredients

Servings:

4 piece chicken thigh (whole, with skin)
2 tablespoon olive oil
1 piece dry onion
3 clove garlic
2 piece kapya pepper
400 gram chopped canned tomatoes
100 gram pitted black olives
100 ml dry white wine
1 teaspoon grated lemon zest
1 sprig fresh rosemary
1 dessert spoon salt
0.5 dessert spoon black pepper
300 gram gluten-free pasta

Step-by-Step Preparation

Speed:1x

Pat dry the chicken thighs completely with paper towels. Sprinkle a portion of the salt and black pepper over them and rub well. Finely chop the dry onions and capya peppers, and mince the garlic. Strip the leaves from the fresh rosemary sprig and chop them very finely. The surface of the meat being dry ensures that the Maillard reaction is triggered during frying, allowing the skin to achieve a wonderful crispness.

Pour 2 tablespoons of olive oil into a wide and deep pan and heat over medium-high heat. Place the chicken thighs in the pan with the skin side down. Fry without touching for approximately 5 minutes until the skin turns golden yellow and releases from the pan on its own. Then, flip them over and fry for another 3-4 minutes, then remove the chicken from the pan onto a plate.

Add the chopped dry onions to the delicious chicken fat remaining in the pan and sauté until translucent. Then, add the minced garlic and capya peppers and continue to sauté for another 2-3 minutes. The moisture released by the onions will release the fried bits stuck to the bottom of the pan, adding a deep flavor to the sauce.

Pour 100 ml of dry white wine into the pan and increase the heat. Reduce over high heat for approximately 2 minutes until the sharp alcohol smell has completely evaporated. After the wine evaporates, add 1 teaspoon of freshly grated lemon zest, 400 grams of chopped canned tomatoes, and the finely chopped fresh rosemary to the sauce and mix well. The lemon zest will break the heaviness of the tomatoes and olives, giving the dish a refreshing acidity balance.

Place the fried chicken thighs and the delicious chicken juices accumulated on the plate back into the pan with the sauce. Cover the pan, turn down the heat, and cook over low heat for approximately 30 minutes until the chicken is tender. During the last 5 minutes of cooking time, add 100 grams of pitted black olives to the pot.

While the chicken is cooking, boil plenty of water in a separate pot and add salt. Add 300 grams of gluten-free pasta to the boiling water. Since gluten-free pasta can become mushy quickly, check and drain 1-2 minutes before the cooking time on the packet. Transfer the drained pasta to a serving plate and serve by drizzling the hot chicken cacciatore and its rich sauce over it.

Chef's Tips

Do not scrape off the delicious bits sticking to the bottom of the pan while frying the chicken; these pieces will dissolve when the vegetables and liquid are added, forming the most flavorful base of the sauce.
Do not let the gluten-free pasta sit in water or rinse it with cold water after boiling; combine it with the hot sauce immediately after draining.
Choosing chicken meat with bones and skin allows the sauce to achieve a natural consistency thanks to the collagen released from the bones.

Alternative & Optional Ingredients

Instead of white wine, you can use chicken stock sweetened with the same amount of apple cider vinegar.
Instead of gluten-free pasta, you can serve buckwheat, quinoa, or brown rice pilaf as a side dish.

Gourmet Recommendations

If desired, you can drizzle a few drops of high-quality extra virgin olive oil over the dish during service.
For a richer flavor profile, you can add a few pieces of dried tomatoes to the sauce during the cooking process.

I Made It & Reviews

No one has rated this recipe yet. Be the first to rate it!

Share Your Experience

Your Rating

Your Comment

Add Photo (Optional)

Select a photo of the dish you made

Nutrition Facts

Per Serving

Calories695 kcal

Protein30 g

Carbohydrates73 g

Fat30 g

Fiber 5 g

Sugar 9 g

Keep exploring

Continue in this category