• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Member Statistics

    77,650
    Total Members
    3,093
    Most Online
    Drmanon
    Newest Member
    Drmanon
    Joined
  • 0

    Really Good Chicken Cacciatore (Gluten-Free)


    Jefferson Adams

    Simple, rustic foods are one of my true loves. Simple, rustic, Italian foods are one of my great loves.


    Ads by Google:




    ARTICLE CONTINUES BELOW ADS
    Ads by Google:



    Photo: CC--thehungrydudesThe Italian word 'cacciatore' means 'hunter.' In Italy, dishes prepared 'alla cacciatore,' or 'hunter-style,' usually include chicken or sometimes rabbit, and are prepared with tomatoes, onions, herbs, often bell pepper, and often include either red or white wine.

    Because the chicken or the rabbit are commonly dredged in flour, traditional cacciatore dishes can be off limits for people eating a gluten-free diet. However, with a spot of modification, that hurdle can be cleared, and a wonderful gluten-free vesion of the dish can be enjoyed.

    This recipe for chicken cacciatore makes about four servings.

    Ingredients:
    4 chicken thighs
    2 chicken breasts with skin and backbone, halved crosswise
    ½ cup tapioca, rice or other gluten-free flour or potato starch, for dredging
    3 tablespoons olive oil
    1 medium green bell pepper, chopped
    1 medium red bell pepper, chopped
    1 large onion, chopped
    4 garlic cloves, finely chopped
    ¾ cup dry white wine (red wine works, too)
    1 ( 28-ounce) can diced tomatoes with juice
    ¾ cup reduced-sodium chicken broth
    3 tablespoons drained capers
    1½ teaspoons dried oregano leaves
    ¼ cup coarsely chopped fresh basil leaves
    2½ teaspoons salt, plus more to taste
    1½ teaspoon freshly ground black pepper, plus more to taste


    Directions:
    Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in gluten-free flour mixture to coat lightly.

    In a large heavy sauté pan, heat the oil to medium-high flame. Sauté chicken pieces until brown, about 5 minutes per side.

    Transfer browned chicken to a plate and set aside.

    In the same pan sauté bell pepper, onion and garlic over medium heat until the onion is soft, about 5 minutes. Season with salt and pepper.

    Add the wine and simmer a few minutes until liquid is reduced by half.

    Add the tomatoes with the juice, broth, capers and oregano.

    Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is cooked, about 30 minutes for the breast pieces, and 20 minutes for the thighs.

    Using tongs, transfer the chicken to a platter. If necessary, boil the sauce for a few minutes, until it thickens up.

    Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve with rice or pasta for a delicious meal.

    0


    User Feedback

    Recommended Comments

    There are no comments to display.



    Your content will need to be approved by a moderator

    Guest
    You are commenting as a guest. If you have an account, please sign in.
    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • Ads by Google:

  • About Me

    Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for Examiner.com, and provided health and medical content for Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.

  • Popular Contributors

  • Ads by Google:

  • Who's Online   14 Members, 0 Anonymous, 701 Guests (See full list)

  • Related Articles

    Scott Adams
    This recipe comes to us from Marian Wisnev.
    1-10 oz. package chopped spinach, (cooked and drained)
    9 noodles
    1-cup small curd cottage cheese
    8 oz. cream cheese
    1 ½ cup shredded mozzarella
    32 oz jar spaghetti sauce
    ½ cup Parmesan cheese
    ¾ teaspoon oregano
    1 egg
    Mix cottage cheese, mozzarella, Parmesan, softened cream cheese, oregano, egg and spinach. Spread thin layer of spaghetti sauce on the bottom of a 9 X 12 pan, place 3 lasagna noodles on bottom followed by ½ of cheese mixture, add layer of spaghetti sauce. Repeat. Top with 3 noodles and sauce. Pour ¾ cup water around edges. Cover and bake at 350 for 1 hour and 15 minutes. Let set for 15 minutes uncovered for the rest of the water to absorb before serving.

    Scott Adams
    This recipe comes to us from Tom and Angie Schneider.
    10# Lean ground beef, browned and drained
    6 - 29 oz. cans (174 oz.) Hunts Tomato Sauce
    4 - 12 oz. cans (48 oz.) Hunts Tomato Paste
    1 - 28 oz. can Hunts Whole Tomatoes
    1 oz. Fresh Oregano, Rosemary, Savory, Thyme
    2 small onions
    6 stalks celery
    1 tsp. minced garlic
    ¾ tablespoon sugar
    Chop whole tomatoes and herbs in blender. Chop onion and celery with water in blender, drain. Add whole tomatoes and herbs and onion celery combo to ground beef, garlic, sauce and paste in roaster. Stir in sugar (to cut acidy taste of tomatoes). Slow cook at 275 degrees for 4-6 hours. Makes 11 quarts.

    Scott Adams
    This recipe comes to us from "Bellyfat" in the Gluten-Free Forum.
    Ingredients:
    ½ pound ground beef or turkey
    1 Large onion diced
    1 clove of garlic
    2 jars of spaghetti sauce (13oz)
    ½ cup water
    1 teaspoon basil
    1 teaspoon parsley
    1 container 15 oz ricotta cheese
    2 cups mozzarella cheese
    1 cup Parmesan cheese
    1 egg
    Salt and pepper to taste
    Gluten-free lasagna noodles (1 box)
    Directions:
    Cook ground meat, add onions garlic and spices. When lightly browned add in both jars of spaghetti sauce.
    In separate bowl combine ricotta, parmesan cheese, 1 egg, salt and pepper.
    Put ½ cup water in bottom of lasagna pan with about ¼ cup sauce, then layer noodles as you would normally, except they are uncooked. I do noodles, ricotta mixture, sauce, noodles ricotta mixture, sauce, noodles, sauce, extra cheeses on top
    Top with extra mozzarella cheese and Parmesan cheese and sauce.
    Cover tightly with foil. Bake at 350F for 45 minutes. Remove foil and bake an extra 20 minutes.

    Jefferson Adams
    Celiac.com 04/21/2015 - Bruchetta is one of those delightful Italian appetizers that I love to make at home. If you don't have gluten-free bread on hand, or just want to make a heartier meal, try this recipe for bruschetta chicken. 
    Chicken is grilled, then simmered in the oven with fresh tomatoes, fresh basil, and Swiss cheese in this tasty low calorie, low-carb delight.
    Ingredients:
    1 pound chicken breast, boneless and skinless, pounded ½-inch thick 3 tablespoons vegetable oil 3 tablespoons olive oil 1 tablespoon balsamic vinegar 2 tablespoons fresh basil, chopped ¼ teaspoon garlic powder ¼ teaspoon onion salt 1 large tomatoes, chopped salt, to taste pepper, to taste Swiss cheese slices for topping Directions:
    In a medium bowl, whisk together the olive oil and balsamic vinegar. Stir in the basil, garlic powder, onion salt and tomato.
    Season with pepper to taste. Allow to sit for at least 15 minutes.
    Season the chicken with salt and pepper.
    Place the chicken in the skillet and cook for 5 to 7 minutes on each side,
    Cook chicken on the grill or in a skillet until golden brown outside and no longer pink inside.
    Remove from heat and place in broiling pan.
    Spoon the bruschetta over the chicken. Top with swiss cheese.
    Broil the chicken just long enough for the cheese to melt.
    Serve.

  • Recent Articles

    Jefferson Adams
    Celiac.com 06/21/2018 - Would you buy a house advertised as ‘gluten-free’? Yes, there really is such a house for sale. 
    It seems a Phoenix realtor Mike D’Elena is hoping that his trendy claim will catch the eye of a buyer hungry to avoid gluten, or, at least one with a sense of humor. D’Elena said he crafted the ads as a way to “be funny and to draw attention.” The idea, D’Elena said, is to “make it memorable.” 
    Though D’Elena’s marketing seeks to capitalizes on the gluten-free trend, he knows Celiac disease is a serious health issue for some people. “[W]e’re not here to offend anybody….this is just something we're just trying to do to draw attention and do what's best for our clients," he said. 
    Still, the signs seem to be working. D'elena had fielded six offers within a few days of listing the west Phoenix home.
    "Buying can sometimes be the most stressful thing you do in your entire life so why not have some fun with it," he said. 
    What do you think? Clever? Funny?
    Read more at Arizonafamily.com.

    Advertising Banner-Ads
    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
    Our passion is to bake the very best products while bringing happiness to our customers, each other, and all those we meet!
    We are available during normal business hours at: 1-888-533-8118 EST.
    To learn more about us at: visit our site.

    Jefferson Adams
    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
    The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.
    USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
    Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
    Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.

    Source:
    FoodProcessing.com.au

    Jefferson Adams
    Celiac.com 06/19/2018 - Could baking soda help reduce the inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease? Scientists at the Medical College of Georgia at Augusta University say that a daily dose of baking soda may in fact help reduce inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease.
    Those scientists recently gathered some of the first evidence to show that cheap, over-the-counter antacids can prompt the spleen to promote an anti-inflammatory environment that could be helpful in combating inflammatory disease.
    A type of cell called mesothelial cells line our body cavities, like the digestive tract. They have little fingers, called microvilli, that sense the environment, and warn the organs they cover that there is an invader and an immune response is needed.
    The team’s data shows that when rats or healthy people drink a solution of baking soda, the stomach makes more acid, which causes mesothelial cells on the outside of the spleen to tell the spleen to go easy on the immune response.  "It's most likely a hamburger not a bacterial infection," is basically the message, says Dr. Paul O'Connor, renal physiologist in the MCG Department of Physiology at Augusta University and the study's corresponding author.
    That message, which is transmitted with help from a chemical messenger called acetylcholine, seems to encourage the gut to shift against inflammation, say the scientists.
    In patients who drank water with baking soda for two weeks, immune cells called macrophages, shifted from primarily those that promote inflammation, called M1, to those that reduce it, called M2. "The shift from inflammatory to an anti-inflammatory profile is happening everywhere," O'Connor says. "We saw it in the kidneys, we saw it in the spleen, now we see it in the peripheral blood."
    O'Connor hopes drinking baking soda can one day produce similar results for people with autoimmune disease. "You are not really turning anything off or on, you are just pushing it toward one side by giving an anti-inflammatory stimulus," he says, in this case, away from harmful inflammation. "It's potentially a really safe way to treat inflammatory disease."
    The research was funded by the National Institutes of Health.
    Read more at: Sciencedaily.com

    Jefferson Adams
    Celiac.com 06/18/2018 - Celiac disease has been mainly associated with Caucasian populations in Northern Europe, and their descendants in other countries, but new scientific evidence is beginning to challenge that view. Still, the exact global prevalence of celiac disease remains unknown.  To get better data on that issue, a team of researchers recently conducted a comprehensive review and meta-analysis to get a reasonably accurate estimate the global prevalence of celiac disease. 
    The research team included P Singh, A Arora, TA Strand, DA Leffler, C Catassi, PH Green, CP Kelly, V Ahuja, and GK Makharia. They are variously affiliated with the Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Lady Hardinge Medical College, New Delhi, India; Innlandet Hospital Trust, Lillehammer, Norway; Centre for International Health, University of Bergen, Bergen, Norway; Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Gastroenterology Research and Development, Takeda Pharmaceuticals Inc, Cambridge, MA; Department of Pediatrics, Università Politecnica delle Marche, Ancona, Italy; Department of Medicine, Columbia University Medical Center, New York, New York; USA Celiac Disease Center, Columbia University Medical Center, New York, New York; and the Department of Gastroenterology and Human Nutrition, All India Institute of Medical Sciences, New Delhi, India.
    For their review, the team searched Medline, PubMed, and EMBASE for the keywords ‘celiac disease,’ ‘celiac,’ ‘tissue transglutaminase antibody,’ ‘anti-endomysium antibody,’ ‘endomysial antibody,’ and ‘prevalence’ for studies published from January 1991 through March 2016. 
    The team cross-referenced each article with the words ‘Asia,’ ‘Europe,’ ‘Africa,’ ‘South America,’ ‘North America,’ and ‘Australia.’ They defined celiac diagnosis based on European Society of Pediatric Gastroenterology, Hepatology, and Nutrition guidelines. The team used 96 articles of 3,843 articles in their final analysis.
    Overall global prevalence of celiac disease was 1.4% in 275,818 individuals, based on positive blood tests for anti-tissue transglutaminase and/or anti-endomysial antibodies. The pooled global prevalence of biopsy-confirmed celiac disease was 0.7% in 138,792 individuals. That means that numerous people with celiac disease potentially remain undiagnosed.
    Rates of celiac disease were 0.4% in South America, 0.5% in Africa and North America, 0.6% in Asia, and 0.8% in Europe and Oceania; the prevalence was 0.6% in female vs 0.4% males. Celiac disease was significantly more common in children than adults.
    This systematic review and meta-analysis showed celiac disease to be reported worldwide. Blood test data shows celiac disease rate of 1.4%, while biopsy data shows 0.7%. The prevalence of celiac disease varies with sex, age, and location. 
    This review demonstrates a need for more comprehensive population-based studies of celiac disease in numerous countries.  The 1.4% rate indicates that there are 91.2 million people worldwide with celiac disease, and 3.9 million are in the U.S.A.
    Source:
    Clin Gastroenterol Hepatol. 2018 Jun;16(6):823-836.e2. doi: 10.1016/j.cgh.2017.06.037.