Chicken Cacciatore with Brussels Sprouts Gratin (gluten free)

 This meal was so good and fun to make!!  I seriously finished my plate in 5 minutes and went back for seconds!! 

Ingredients for Chicken Cacciatore:

1 1/2 lbs of chicken thighs and/or chicken breast tenders

• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup almond meal flour, for dredging
• 3 tablespoons olive oil
• 1 large bell pepper, chopped
• 1 onion, chopped
• 3 garlic cloves, finely chopped
• 3/4 cup dry white wine
• 1 ( 28-ounce) can diced tomatoes with juice
• 3/4 cup reduced-sodium chicken broth
• 3 tablespoons drained capers
• 1 1/2 teaspoons dried oregano leaves
• 1/4 cup coarsely chopped fresh basil leaves
• 
  

Directions: 

Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly. I used my handy Cajun Batter Pro for less mess! Chicken on one side flour mix on bottom then shake! 

In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. 

Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. 

Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their 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 just cooked through, about 30 minutes 

Ingredients for Brussels Sprouts Gratin:

2 Tbs butter

1 Tbs almond meal flower

1 Tbs arrowroot (thickening) 

1 Cup Milk 

1/2 cup Parmesan cheese

1/2 cup shredded cheddar cheese

Salt and pepper 

directions:

Pre-heat oven to 350

Clean, trim stems of Brussels sprouts. Cut in half and keep all of loose leaves. Fill medium stock pot half way with water, bring to boil. Add Brussels sprouts , stirring in hot water and blanch quickly for about 2 minutes or until they turn bright green. Immediate drain. Do not cook Brussels sprouts and make them soft! 

 In large pan melt butter, then add flour and quickly stir with whisk to combine and remove clumps. Turn off heat.

Add milk, salt, cheese, and black pepper. Stir until cheese is melted.

Add Brussels sprouts and combine with cheese mixture. Pour into baking dish and bake for about 30-45 minutes or until Brussels sprouts are tender.

For extra cheese crust, sprinkle cheese on about 10 minutes before Brussels sprouts are finished. 

There you go! An absolutely delicious and nutritious meal! I hope you will try. 

-Rachel