Simultaneously a light and cozy stew, this rich gluten free chicken dinner is served over soft polenta, which you’ll need to prepare separately (heads up!). But it’s equally wonderful with boiled or mashed potatoes or rice.
Chicken Chasseur Gluten-Free Recipe
- 1/4 cup rice flour
- Kosher salt and freshly ground pepper
- 1-1/2 pounds boneless, skinless chicken breasts or thighs, cut into 2-inch pieces
- About 2 tablespoons olive oil
- 1 small onion, halved and sliced
- 3/4 pound button mushrooms, thinly sliced
- 2 tablespoons Cognac, sherry, or vermouth
- 1/4 cup dry red wine
- 1/2 cup gluten-free chicken broth or water
- 1 (10-ounce) can petite-diced or diced tomatoes
- 1 teaspoon herbes de Provence
- 1 tablespoon unsalted butter
- 1/4 cup finely chopped Italian parsley
- 3 cups hot cooked soft polenta
In a medium bowl, mix together the rice flour, 1 teaspoon salt, and 1/4 teaspoon pepper. Add the chicken and toss to combine.
In a large heavy pot with a lid or Dutch oven over medium-high heat, warm the oil until hot but not smoking. Working in batches to avoid crowding, carefully place the chicken in the oil and brown on both sides, 2 to 3 minutes per side, adding more oil if needed. Transfer the chicken to a plate.
Add the onion and mushrooms to the pan, season with ½ teaspoon salt and cook, stirring often, until the onions are soft and begin to brown and the mushrooms have released all their liquid, about 8 minutes.
Deglaze the pan with Cognac, then add the wine, broth, tomatoes, and herbes de Provence. Stir to combine, bring to a boil over high heat, then reduce the heat, return the chicken to the pan and simmer, turning once or twice, until the mixture thickens to a slightly watery gravy, 3 to 5 minutes. Stir in the butter and half of the parsley, season to taste with salt and pepper, garnish with the remaining parsley, and serve over individual bowls of polenta.
Photography Erin Ng