Chicken Cacciatore

Delicious and simple to make, this has lots of flavor without alot of sodium and is gluten free. Enjoy!

Ingredients:
3 tablespoons olive oil
Boneless chicken thighs or breasts, enough for 4 ppl
1/2 c. wine (whatever you like)
3 tablespoons corn starch
onion powder
garlic powder
pepper
minced garlic (to taste... I use about two cloves)
1 large can tomatoes, either stewed or crushed (no added sodium), if using stewed, crush them
sliced mushrooms
one red pepper
one green pepper
one large onion
additional veggies, whatever you have in the fridge will work. I used summer squash in the dish pictured above, but you could use zucchini, celery, eggplant, thinly sliced carrots, squash.....

Optional:
Serve over white rice or pasta(this will have gluten unless you buy one that is marked gluten free)

Directions:
Chop onion, peppers, and any other veggies and set aside.
In a ziploc bag, combine the dry spices with the cornstarch and mix
Put chicken in bag and shake to coat

Warm up your pan and add oil. when the pan is hot, place chicken (skin side down) and cook until it has browned. Turn over and brown the other side. Take chicken out and set aside.

Add veggies and saute until translucent or even browned a little. Add mushrooms and stir for a minute. Add garlic to veggies and stir for 30 seconds. Add wine and deglaze the bottom of the pan. (Lots of flavor there!) Add your canned tomatoes and stir the pot. Place chicken back to the pan (pushing the pieces into the sauce).

Cover and simmer on low for about 30 minutes until the chicken is cooked through.

Note: the sauce can probably accomodate more chicken pieces if you have a slightly larger family.

Serve over pasta(gluten free if you need it) or rice.
Mmmmm!