gluten-free chicken Archives | GFF Magazine

Gluten-Free Crisp Chicken Legs with Roasted Root Vegetables Recipe

Erika — Wed, 31 Jan 2024 15:19:00 +0000

This simply divine gluten free dinner is one that you will go back to time and time again. Loaded with wholesome goodness and flavor, its crispy chicken legs and roasted root vegetables are easy to prepare and dairy free, too! This recipe will also be delicious at room temperature, so don’t shy away from bringing it on a picnic.

Crisp Chicken Legs with Roasted Root Vegetables

Simple, savory, colorful, and hearty, this is our idea of dinner perfection. If you want to go super gourmet and give the vegetables extra deep and rich flavor, substitute warm rendered duck or goose fat for the olive oil. And don’t worry if you can’t find sunchokes (Jerusalem artichokes); just add more of the other vegetables.

Servings people

Calories 571kcal

Ingredients

1 celery root peeled and cut into 1-inch cubes
1 pound carrots about 4 large, peeled and cut into 1-inch pieces
1⁄2 pound parsnips about 1 large, peeled and cut into 1-inch pieces
1⁄2 pound beets 2 medium, peeled and cut into 1-inch pieces
1⁄2 pound sunchokes cleaned and cut into 1⁄4-inch slices (optional)
1 green apple peeled and cut into 1-inch cubes
2 shallots sliced
1 tablespoon chopped fresh rosemary
6 tablespoons olive oil
Kosher salt and freshly ground pepper
6 chicken legs thigh and drumstick
1 recipe Apple Cider Vinaigrette see below

Instructions

Preheat the oven to 450°F. In a large bowl, combine the celery root, carrots, parsnips, beets, sunchokes, apple, shallots, rosemary, and 1⁄4 cup of the olive oil. Season with 1 teaspoon salt and a few grinds of pepper and toss to combine. Distribute the vegetables in one layer on two rimmed baking sheets.
In the same bowl, toss the chicken legs with the remaining 2 tablespoons olive oil, 2 teaspoons salt, and a few grinds of pepper. Place the chicken legs on top of the vegetables and roast for 40 minutes on the center oven rack, tossing the vegetables occasionally.
Set the broiler to low, move one baking sheet to a higher rack, and broil until the chicken skin starts to get crispy and golden brown, 2 to 3 minutes. Remove and repeat with the second baking sheet.
Transfer the vegetables to a serving platter, drizzle the vinaigrette over them, top with the chicken, and serve.

Nutrition

Apple Cider Vinaigrette

Servings

Calories 92kcal

Ingredients

1⁄4 cup apple cider vinegar
1 tablespoon honey
1⁄4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper

Instructions

In a small bowl, whisk the vinegar and honey together. Slowly whisk in the olive oil. Season with salt and pepper to taste.

Nutrition

Recipe Olivia Mack Anderson

Photography Chelsea McNamara

Gluten-Free Apple Cider-Glazed Pork Chops, Roasted Apples, and Brussels Sprouts Recipe

Erika — Sun, 05 Nov 2023 19:50:00 +0000

This gluten friendly dinner recipe celebrates the perky, sweet-sour-savory combo of pan-fried, sweet-vinegar-glazed pork chops and butter-roasted apples and brussels sprouts. With minimal prep and maximum flavor, it’s a fall favorite that tastes great any time of year.

SERVES 2 Tasty pork chops get dressed up for fall with this harmonious flavor riot of savory, sweet, and sour.

2 (1-inch-thick) center-cut pork chops
Kosher salt and freshly ground pepper
4 tablespoons unsalted butter
2 Pink Lady or Honeycrisp apples, peeled and quartered
12 brussels sprouts, halved
1 tablespoon sugar
2 tablespoons apple cider vinegar
2 teaspoons olive oil

Preheat the oven to 425°F. Season the pork generously with salt and pepper.

Melt 2 tablespoons of the butter in a large ovenproof skillet over medium heat. Remove from the heat, add the apples and brussels sprouts, stir to coat, then arrange, cut sides down, in a single layer in the skillet. Sprinkle generously with salt and roast on a rack in the lower third of the oven until tender with lightly browned bottoms, about 25 minutes. Transfer the apples and sprouts to a plate and reserve.

In a small bowl, mix together the sugar and vinegar.

Heat the oil in a clean pan over medium heat. Add the pork chops and panfry until just cooked through, about 4 minutes per side. Remove and reserve.

Add the sugar-vinegar mixture to the hot pan, bring to a simmer, and reduce the liquid by about half. Swirl in the remaining 2 tablespoons butter. Add the pork chops, apples, and sprouts to the pan, toss to coat with the glaze, season with salt and pepper, and serve.

Photography Paul Sirsalee

Gluten-Free Gaeng Kiew Whan Gai (Spicy Green Curry with Chicken) Recipe

Erika — Mon, 06 May 2019 17:35:05 +0000

Like most Thai food, this gluten free chicken curry is easy to make, bounding with flavor, and dairy free.

Gaeng Kiew Whan Gai (Spicy Green Curry with Chicken)

In Thailand, they cook this spicy green curry in a wok (which takes less time) and include super-cute, pea- and walnut-size eggplant, which you may find at an Asian market. (You’ll need to find kaffir lime leaves there too.) Here, cubed eggplant does the trick. This dish definitely has kick; if you’d like it less feisty, use less curry paste. If you like leftovers, double the recipe, and for a deliciously filling meal, serve with steamed rice.

Servings people

Ingredients

1 tablespoon vegetable oil
1⁄4 cup gluten-free green curry paste
1 13.5-ounce can coconut milk
1⁄2 pound boneless skinless chicken breast, sliced into bite-size pieces
1⁄2 cup reduced-sodium chicken broth or water
1 tablespoon gluten-free fish sauce
1 tablespoon palm sugar or 5 packed teaspoons light brown sugar
1 1⁄2 cups cubed eggplant
1 kaffir lime leaf thinly sliced
1⁄2 cup loosely packed chopped fresh basil plus 2 basil sprigs for garnish
1⁄2 red bell pepper cut into 1-inch pieces

Instructions

Heat the oil in a wok or pot over medium-high heat. Add the green curry paste and cook, stirring constantly with a wooden spoon, until the mixture becomes dry and fragrant, about 3 minutes. Add the coconut milk, stir to combine, and simmer until the liquid reduces by half, 7 to 10 minutes. Add the chicken and stir, for 1 to 2 minutes, then stir in the chicken broth, fish sauce, and sugar. Add the eggplant, reduce the heat, and simmer until the chicken is cooked and the eggplant is tender, 5 to 7 minutes. Add the kaffir lime leaf, chopped basil, and bell pepper, bring to a boil, and remove from heat. Transfer to two bowls, garnish each with a basil sprig, and serve.

Gluten-Free Broiled Chicken with Braised Greens Recipe

Erika — Wed, 30 May 2018 22:28:45 +0000

A quick broil and a slow cook of the chicken result in fabulously crispy skin and tender meat. Braising the greens in the chicken’s juices adds savory goodness, too. You can have your butcher debone the chicken, do it yourself, or cook the chicken bone-in.

Servings people

Ingredients

2 boneless chicken thighs
Kosher salt
1 tablespoon minced shallot
1 bunch Swiss chard center ribs removed and leaves chopped (about 6 cups)
Lemon wedges for garnish (optional)

Instructions

Preheat the broiler. Place the chicken in an ovenproof skillet, season generously with salt, and broil 12 inches from the heat source until the skin is crispy and browned, about 10 minutes. Turn on the oven to 250°F and bake for 25 minutes.
Using potholders, transfer the skillet to the stovetop. Immediately transfer the chicken to a plate, leaving the juices in the skillet. Add the shallot and chard to the skillet, stir, cover, and cook over medium heat until the greens are wilted, 4 minutes. Divide the greens between 2 plates, top each with a chicken thigh, and serve with lemon wedges.

Photo: Maren Caruso