chicken

Gluten- Free Potato “Breaded” Chicken

Potato “Breaded” Chicken

I love my Mom’s breaded chicken. It was a staple at summer outings. I still make it. Pretty classic, with a flour dredge, egg dip and bread crumbs.

I needed a different option the other day, when making lunch for a friend who can’t eat gluten. I just “breaded” the chicken with potato flakes.

I sometimes use potato flakes as a gluten free thickener for veggie soups and the like. I have also used them as a coating for chicken and fish before.

Even if you can have bread crumbs, the potato flakes are a fun way to coat chicken, fish or pork. They give you a nice, crispy crust.

The chicken breasts I had were pretty thick, so I cut them into  thinner pieces to help them cook faster, and more evenly. You could also cut them into nuggets, if you prefer. I pan fried, but you can also brown them a little, and finish in the oven, if you prefer.

 

Potato “Breaded” Chicken

½ mayo
1 c. potato flakes
Salt and pepper
4 chicken breasts, boneless or 6 boneless chicken thighs
Oil

Spread chicken pieces with the mayo. Season the potato flakes with a little salt and pepper. Place potato flakes on a plate or in a shallow dish. Coat the chicken pieces with the potato flakes, pressing a little to cover well. Heat oil in skillet until really hot. Cook chicken pieces in skillet, on both sides, until golden brown. Turn heat down to medium and continue cooking until chicken is cooked. Serves 3-4.

“Breaded” Chicken- Gluten Free

“Breaded” Chicken – Gluten Free

I love my Mom’s breaded chicken. It was a staple at summer outings. I still make it. Pretty classic, with a flour dredge, egg dip and bread crumbs.

I needed a different option the other day, when making lunch for a friend who can’t eat gluten. I just “breaded” the chicken with potato flakes.  I sometimes use potato flakes as a thickener for veggie soups and the like. I have also used them as a coating for chicken and fish before. Even if you can have bread crumbs, the potato flakes are a fun way to coat chicken, fish or pork. It gives you a nice, crispy crust and is easy, too. The chicken breasts I had were pretty thick, so I cut them into  thinner pieces to help them cook faster, and more evenly. You could also cut them into nuggets, if you prefer. I pan fried, but you can also brown them a little, and finish in the oven, if you prefer.

 

 

Potato “Breaded” Chicken

½ mayo
1 c. potato flakes
Salt and pepper
4 chicken breasts, boneless or 6 boneless chicken thighs
Oil

Spread chicken pieces with the mayo. Season the potato flakes with a little salt and pepper. Place potato flakes on a plate or in a shallow dish. Coat the chicken pieces with the potato flakes, pressing a little to cover well. Heat oil in skillet until really hot. Cook chicken pieces in skillet, on both sides, until golden brown. Turn heat down to medium and continue cooking until chicken is cooked. Serves 3-4.

Chicken with Herb Dumplings

Chicken and Herb Dumplings

Chicken and Herb Dumplings

There are foods I will always associate with my childhood. Chicken with dumplings is one of those dishes. I can remember watching my Mother spooning the dumpling batter over the simmering pot of chicken and vegetables. She’d cover the pot and wait. When she uncovered it the dumplings had puffed up and pretty much covered the whole dish. It was magical to me. The dumplings were so tender and light. I can’t make this dish, all these years, later without thinking of her.

 

  Chicken and Herb Dumplings

1 T. oil
1 (3 lb.) broiler, cut into pieces
salt and pepper
flour for dredging
1 medium onion, chopped
2 carrots, peeled and sliced
3-4 potatoes, cut into chunks
2-3 c. chicken stock
1 t. each marjoram and thyme
1 c. buttermilk baking mix
1/3 c. milk
2 t. fresh parsley
2 t. snipped chives or green onions                                                                                                1/2 t. red pepper flakes
Season chicken pieces with salt and pepper and dredge pieces in flour. Heat oil in large skillet and brown chicken pieces on all sides. Remove chicken pieces and sauté onion until tender. Add carrots, potatoes, broth and chicken to skillet and cook, covered, 20 minutes. Sprinkle herbs over the chicken. Combine baking mix with milk, parsley, chives and red pepper flakes and spoon batter in skillet in 8 mounds. Cover and cook over low heat 20 more minutes. Serves 4.

Chicken Florentine Soup

Chicken Florentine Soup

Chicken Florentine Soup

This was one of those spur of the moment recipes that really exceeded expectations. I just had a few ingredients to start with- one of those times when you look through the fridge for inspiration and get lucky. I knew I was making soup and that I had chicken  and chicken stock. Adding onions and carrots to soup- pretty standard for me.  I’ve been on a spinach kick lately so that seemed like a natural addition as well. Found a few mushrooms I’d forgotten about and put them in, too. For some reason it was such a perfect combination. I love when it works that way. I am also happy when I remember to write down what I did so I can make it again someday- and share the  recipe with all of you. So here is the recipe.

 

Chicken Florentine Soup

2 T. oil
1 medium onion, sliced
1 large carrot, peeled and sliced thin
6-8 cups chicken stock
1½ lbs. boneless, skinless chicken, cubed – I used thighs
1-2 c. sliced mushrooms – I used the baby Bellas
8 oz. fresh spinach, washed well
¼ c. chopped fresh parsley
Salt and pepper to taste
Dash of hot sauce

Heat oil in soup pot and cook onion until tender. Add carrot and cook a few minutes more. Add stock and bring to a boil. Reduce to simmer and cook 10 minutes. Add chicken and mushrooms and cook 10 minutes longer. Add spinach and cook 5 minutes more. Adjust seasonings and serve. Makes 6 servings

 

Plum Glazed Wings

Plum Glazed Wings

Plum Glazed Wings

I love when local fruit is in season. I found myself with lovely red plums and I decided to use some of them to make a sauce for  chicken wings. I started by peeling the plums. You could leave the skins on, if you like, but I prefer them off. I put the plums in boiling water for a minute and then in cold water. The skins came right off. I removed the pits and pureed the plums- I ended up with a cup of fresh plum puree. From there it was a matter of creating the sauce. I minced an onion and cooked it in a little bacon fat- you could use butter or oil.  I added a couple of cloves of minced garlic once the  onions were tender. After that I added the plum puree, 1/4 cup of apple cider vinegar, a couple of tablespoons of honey, a tablespoon of hot sauce and salt. I let it cook for about 10 minutes to thicken and gave it a taste. It was pretty good, but needed something more. I added some fresh grated ginger and let it cook a few more minutes. It was wonderful. I decided to smooth the sauce out in the blender but it would be fine to leave it be.

 

To cook the wings I just pan fried them. I cooked them in a skillet, covered for about 20 minutes, turning a couple of times. I poured the sauce over them and turned the heat down to medium. I let them cook, covered, another 10 or 15 minutes. Once I was sure the wings were cooked through I uncovered them and let the sauce cook down and thicken a little. It created a nice glaze on the wings. Easy and very tasty. I ended up pureeing more plums and tossed them in the freezer so I can make this sauce again when the weather is chilly and no fresh plums are around.

 

Pineapple Glazed Chicken

Grilled Pineapple Chicken

Grilled Pineapple Chicken

I found myself with an open can of crushed pineapple and I didn’t want to waste it. I have a number of baked dishes where I could have used it but I decided to go with a savory dish instead. I was getting together with friends to grill some chicken and ribs so I ended up making a glaze for the chicken with the pineapple.  We marinaded the chicken in about half of the sauce and brushed the rest on while it was cooking. It added just the right amount of sweetness without overpowering the meat.  Here is the recipe.

 

 

 

Pineapple Glaze

2 T. oil

 1 medium onion, minced

1 can ( 20  oz.)  crushed pineapple, undrained

1/2 c. apple cider vinegar

1/2 c. sugar

1 T. hot sauce

2 t. minced garlic

1 t. ginger

1 t. sesame oil

1 t. salt, or to taste

1/2 t. white pepper

In skillet saute onion in oil until golden brown. Add remaining ingredients and simmer until thickened, about 10-15  minutes. Adjust seasonings. Use as a sauce or glaze for meats.

Peach Glazed Chicken

Peach Gglazed Chicken

Peach Gglazed Chicken

I was looking for something fun to put on chicken we were grilling this weekend. I looked at what I already had and discovered some very ripe peaches. I used them for my inspiration for this sauce/glaze. I started with caramelizing some onions and then adding the peaches, peeled and cut up. Kept adding ingredients until I got the flavor I wanted. We added some of the sauce to the chicken ahead of time so it would absorb into the meat. While grilling extra sauce was brushed on. There was an extra container of the sauce  so we served that on the side.

Peach Sauce/ Glaze

2 T. oil

1 onion, minced

salt to taste

2 cloves garlic, minced

6-7 ripe peaches, peeled and diced

1/2 c. apple cider vinegar

1/2 c. maple syrup

2 t. hot sauce

2 t. cinnamon

Saute onions in oil until tender. Sprinkle generously with salt and add the garlic and cook a couple of minutes longer. Add remaining ingredients and cook until peaches are tender and sauce has thickened. Adjust seasonings and add a little sugar, if you like. Makes 4 cups. Use as a marinade, barbecue sauce or as a side sauce with chicken, pork or other meats. Any marinade must be discarded after use as it will have raw meat juices in it.

 

Chicken with Weed Sauce

Chicken with Weed Sauce

Chicken with Weed Sauce

I know- not the most appetizing name for a dish- but it’s true. I harvested lambsquarters and oxalis from my yard to make the sauce for my chicken. I was tempted to just call it Chicken Florentine but that is made with spinach. I used a plant that tastes just like spinach when cooked so I was tempted. The nice thing is that lambsquarters are growing all over the place in my yard. It’s too hot for spinach but lambsquarters grow all summer long, giving me a free veggie whenever I want. The oxalis adds a lovely lemony flavor to the dish. It looks like clover and has yellow flowers. Oxalis is also called Wood Sorrel.

Chicken with Weed Sauce

6 boneless chicken thighs- you could use breasts

1 egg

salt and pepper to taste

cornstarch

oil

1 onion, sliced

4 T. flour

1-2 c. chicken stock

6-8 cups fresh lambsquarters, leaves and small stems

1 c. oxalis

In bowl combine egg, salt and pepper. Dip chicken pieces in egg wash and then dredge in the cornstarch. Heat oil in skillet and cook the chicken over high heat to brown. When chicken is browned place in baking dish and place in 350 degree oven to finish cooking. Remove all but a couple of tablespoons of the oil from the skillet. Cook onion until tender. Stir in flour until mixed well. Add chicken stock and lambsquarters and cook over medium heat, stirring often until lambsquarters are cooked and mixture is thickened and bubbly. Add oxalis and heat through.  Place chicken in the skillet, cover,  and let it cook another couple of minutes. Add salt and pepper if needed. Serve over pasta or rice. Serves 4-6.

Lambsquarters

Lambsquarters

Oxalis

Oxalis

Simmer together a few minutes before serving

Simmer together a few minutes before serving

Creamy Tomato and Chicken Sauce

Creamy Tomato and Chicken Sauce

Creamy Tomato and Chicken Sauce

This was one of those dinners created with what I happened to have on hand. I started with the idea of chicken with tomatoes – I had chicken in the fridge and home canned tomatoes. I also had some beautiful fresh parsley and an open container of half and half I needed to use so I went from there.  I cooked my pasta while the sauce was reducing. The whole dish took about 30 minutes from start to finish. I love orzo pasta, which looks like large grains of rice but feel free to try this with other pasta or maybe even rice.

Creamy Tomato and Chicken Sauce

2 T. oil
1 onion, sliced
1 lb. boneless chicken, cubed, I used thighs
1 (14 oz.) can tomatoes – I used a pint of home canned tomatoes
2/3 c. half and half
2 T. flour
½ c. chopped fresh parsley
1 t. hot pepper sauce
Salt and pepper to taste
½ c. grated Parmesan cheese
12 oz. orzo pasta, cooked – use whatever pasta you like

In skillet heat oil and cook onion until tender. Add chicken and cook until chicken is nearly cooked through. Add tomatoes and simmer mixture for about 10 minutes to reduce the tomato liquid a little and concentrate the flavor. In jar with a tight fitting lid combine the half and half with the flour and shake until smooth. Add to chicken mixture and cook until thickened and bubbly. Add parsley and seasonings and cook on low a couple of minutes. Combine chicken sauce with hot cooked pasta and sprinkle with cheese. Serves 4-5.

Honey Mustard Chicken

Honey Mustard Chicken

Honey Mustard Chicken

I wanted to add the flavor of honey mustard dipping sauce into chicken I was making the other night. I thought it would be neater to eat the chicken with the sauce already in it as opposed to dipping it and having it be messy. No matter how careful I am I always drip on myself. It worked really well.

I decided to try to do that by using the dipping sauce ingredients as a marinade and then as the base for breading the chicken. I had about 1 1/2 pounds of boneless chicken thighs. I think the thighs stay juicier, but you could use breasts if you prefer or even bone-in chicken but cooking times would be longer.

Here is the marinade recipe

1/2 c. mayonnaise

1/4 c. whole grain mustard

2 T. honey

salt and pepper to taste

 

I combined  the marinade ingredients and put the chicken in it and put the whole thing in the fridge for a couple of hours. When I was ready to cook the chicken I preheated the oven to 425 degrees. I put some breadcrumbs in a shallow bowl and dredged the chicken pieces in the breadcrumbs one at a time and placed the breaded chicken on a baking sheet. I drizzled the tiniest amount of oil over the chicken and placed it in the oven to bake.  I cooked the chicken for about 30 minutes, turning it over after 15 minutes. I checked one of the thicker pieces after 30 minutes for doneness and we were good to go. The chicken tasted just like the honey-mustard dipping sauce I was looking for without the mess. It was moist and juicy on the inside but had browned very nicely on the outside. May try this soon with barbecue sauce.

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