Friday, September 20, 2013
Gluten Free Chicken with Vegetables and Broth
Gluten Free Chicken with Vegetables and Broth:
Use as much Chicken to feed your Family.
I used 5 Bone in and Skin on Chicken Breast
In a Baggie combine enough to coat the chicken and to your taste:
Gluten Free Rice Flour (Use All Purpose Flour if your not Gluten Free)
Salt and Pepper
Shake the Chicken in the flour mixture coating all sides.
In a large Dutch Oven Style Pan, Heat up Vegetable Oil to medium high
Add the chicken Skin side down,, do not over crowd pan. I did my Chicken in 2 batches.
Brown the Chicken on all sides until its golden brown then remove from the pan.
In the same pan that I cooked the Chicken in, leaving the oil and drippings (This add flavor) I added: Red Onion that I chopped up. Cook the onion until almost done.
Add fresh chopped Garlic to taste and cook for 1 minute. (You don't want to over cook the garlic it will get bitter)
Deglaze the Pan with:
1 Cup White Wine.. I used Chardonnay
Cook off the Wine: this will take a few minutes
Use as many vegetables as you will need to serve your family.
1 bag baby Carrots
6 Medium Red Potatoes Cut up.
Add the Vegetables to the Pot and stir, coating them with the Onion and Garlic Mixture.
Cook for 5 Minutes turning them a few times.
3 Cups Gluten Free Chicken Broth (Or more if needed)
Fresh or Dried Parsley to taste
Bring the Broth to a Boil
Carefully pour the Vegetables and Broth into a Large Baking dish.
Top with the Chicken: nestle it into the broth.
Cover the pan with Foil
Bake 350* - 20 Minutes
Uncover the pan and bake until done. Depending on what size your chicken is will determine how long it will take to cook. I used large Chicken Breast. After I uncovered the Chicken it took an additional 45 minutes to be done. I use a digital thermometer. When it reaches and internal temperature of 165* your Chicken is done. Check the vegetables with a sharp knife to make sure they are also done.
I serve the Chicken and Vegetables in a bowl.
First I take the chicken out of the pan and place in the bowl and remove the meat from the bones.
I then top the Chicken with the Vegetables and Broth.
I like to sprinkle on some Fresh Parmigiano-Reggiano and Pecorino Romano Cheese.
Gluten Free Red Lobster Cheesy Biscuit Bread:
Gluten Free Rice Flour:
Acu Rite Digital Thermometer
I used a digital thermometer to check the Chicken for when its done. Bake until the internal temperature reached 165*.
Canon PowerShot SX230 HS
Corel ~ Videostudio ProX4 Professional Video Editing Software