Courtesy of Chef James Harris
1 Tbsp. extra virgin olive oil
1 lb. whole skinless & boneless chicken breast, cut in 4 pieces
1 medium red onion, chopped
3 garlic cloves, chopped
8 oz. sliced white mushrooms
3 Tbsp. chopped flat-leaf parsley, divided
1 Tbsp. chopped fresh rosemary, or 2 tsp. dried, crumbled
1 can (about 15 oz.) diced tomatoes, with their juices
2 Tbsp. tomato paste
1 Tbsp. red wine vinegar
Salt and freshly ground black pepper
Heat the oil in a medium skillet over medium-high heat. Brown the chicken lightly on both sides, about 8 minutes. Transfer the chicken to a plate and set aside.
In the same pan, sauté the onion until translucent, about 4 minutes. Add the garlic and cook 1 minute longer. Add the mushrooms and cook, stirring often, until they release their liquid and soften, about 6 minutes. Mix in 2 tablespoons of the parsley and the rosemary. Add the tomatoes, tomato paste and vinegar, scraping the bottom of the pan with a wooden spoon to incorporate any browned bits into the sauce.
Return the chicken to the pan. When the sauce bubbles, reduce the heat, partially cover and simmer 15 minutes. Turn the chicken and cook until it is no longer pink in the center at the thickest part, about 5 minutes longer. Season to taste with salt and pepper.
Divide the Cacciatore among 4 plates.
Serve with White Rice
Garnish with the remaining parsley and serve.
About Chef James W. Harris II
Chef Harris (of Harrah’s Resorts in Atlantic City) was trained in the culinary arts at Johnson & Wales University. He has qualified as a GREAT Guide as part of NFCA’s Gluten-free Resource Education and Awareness Training program. This qualification enables Chef Harris to assist chefs and restaurants desiring to learn about gluten-free cooking—the right way!
A former Marine, Chef Harris has seen food preparation across the spectrum. Chef Harris has practiced has his culinary arts at Harrah’s in St. Louis and, now, in Atlantic City. Before working with Harrah’s, Chef Harris worked at a number of well-known restaurants, including Outback Steakhouse, Aramark, and Delta Queen Stream Boat Company in New Orleans.
For those who go to Atlantic City and want to be certain that they can dine at a facility that is familiar with gluten-free cooking, Harrah’s Resort is the place to go.
They concentrate on building loyalty and value by being the most service-oriented, technology-driven, geographically diversified company in gaming. Gluten-free dining is part of this high level service.