Cattail Chicken Cacciatore (gluten free)
1/4 cup olive oil
Chicken cut into pieces (I had grilled the chicken in advance)
4 green Cattail heads (scrape the meat off of them, steam for 5 minutes)
1 onion thinly sliced (wild if you have them)
1/2 cup fresh sliced mushrooms (wild if you have them)
2 tomatoes dices (remove skin first) or use a can of diced tomatoes
1 can cream of mushroom soup
1 cup white wine
1/3 cup pitted green olives
1/2 cup black olives
2 T green Elderberry capers
salt and pepper to taste
Boil gluten free Quinoa noodles separately
In a large skillet heat oil over medium heat. Season chicken pieces with salt and pepper and herbs of choice to taste and brown chicken in hot oil. Remove chicken from skillet. Set aside.
In same skillet saute onions and mushrooms until translucent. Return chicken to skillet and add the tomatoes, soup and wine. When liquids start to simmer ad the green and black olives, capers and pepperoni. Cover and let simmer for 30 minutes. Preheat oven to 350 degrees. Remove skillet cover, put cooked gluten free noodles in bottom of baking dish pour mixture over it and bake in preheated oven for about 15 minutes. Top with mozzarella cheese and a bit of Parmesan and Milkweed cheese pods.