Tag: chicken
Chicken Cobb Salad with Pepperoncini Vinaigrette (Gluten Free)
You have been asking for a cobb salad for months, and months, and months, and I knew it was time to oblige with this Chicken Cobb Salad with Pepperoncini Vinaigrette
The Ultimate Grilled Chicken Marinade (Paleo, Dairy Free, Gluten Free)
If there is one marinade you need for summer, it’s this one. When I am having people over for a barbecue, this is one of the recipes I turn to. It’s quick to throw together, packed with tart, salty, sweet, COMPLEX flavor and does all…
30 Minute Coq au Vin (Chicken + Mushrooms Braised in Red Wine)
This is a perfect, cozy dish for March when the winter temperatures are still lingering and spring hasn’t made its arrival yet. Every year I remember that March is still quite cold, and warming dinners like this 30 minute Coq au Vin are very much welcome.
Coq au vin is a classic French dinner of chicken and vegetables braised slowly in red wine, and it’s delicious. This version is speedy, without sacrificing flavor, and is much lighter than the traditional method. It’s the sort of recipe that tastes like you’ve been cooking all day, but comes together quickly. No one will ever guess.
“WHAT ELSE CAN I USE?”
- I love dark meat chicken but if you are one of those people that does not, swap in chicken breasts. They will be done a few minutes prior to the thighs, so adjust cooking time by 5-10 minutes.
- Vegetable or chicken stock can be used in here interchangeably.
- I always keep parmesan rinds in my freezer once a wedge is finished for dishes like this, but if you don’t have one then you can add a chunk of parmesan or simply leave it out.
This easy, impressive dish makes a perfect dish for a dinner party (when we are all doing that again!) but is easy enough for any weeknight. Enjoy!
30 Minute Coq au Vin (Chicken + Mushrooms Braised in Red Wine)
All of the comforting, savory goodness of the classic French chicken dish, Coq au vin, but in under 30 minutes.
Equipment
- dutch oven
Ingredients
- 8 boneless, skinless chicken thighs
- 2 tsp olive oil
- 1 medium onion, diced
- 4 garlic cloves, peeled and smashed
- 2 celery ribs, diced
- 4 Portabello mushroom caps, cleaned and cut into 1 inch dice
- 1 cup Gluten Free flour blend or All Purpose
- 1 1/2 cups dry red wine
- 1/2 cup vegetable or chicken stock
- 1 14.5 oz can tomato puree
- 1 rind of Parmesan cheese
- 3 fresh basil leaves, chopped for garnish
- Kosher salt, to taste
- Freshly cracked pepper, to taste
Instructions
- Heat oven to 300 degrees F.
- Heat 1 teaspoon of olive oil over medium-high heat in a Dutch oven or stockpot.
- Season the chicken liberally with salt and pepper.
- When oil is hot, dredge each piece of chicken in the flour, shaking off excess.
- Work in batches, likely 4 thighs at a time, and pan fry for 5 minutes each side until golden.
- Remove chicken and set aside.
- In the same pan, add the additional teaspoon of olive oil, then the onion, garlic, mushroom, and celery along with a large pinch of salt.
- Cook for 5-7 minutes until soft and translucent.
- Add the wine, scraping up the bottom of the pan and cook for 2-3 minutes more.
- Add the stock, tomato puree, and parmesan rind if using.
- Nestle in the chicken thighs, covering with the liquid, and bring to a simmer.
- Cover and cook for 20-25 minutes in the oven until the chicken is fully cooked through.
- Remove from the oven and serve chicken along with the sauce and top with the fresh parsley.
Tried this recipe?Let us know how it was!
Creamy Chicken Tortilla Soup (Gluten Free, Whole 30, Dairy Free)
My Creamy Chicken Tortilla Soup is always a winner: it’s comforting, healthy and the perfect way to warm up at the end of a cold wintery day. It’s satisfying, thick and creamy and full of warm spices and toppings like tortilla chips (these are our…
Miso Teriyaki Chicken aka The Best Grilled Chicken
It’s officially grilling season here in Connecticut, and that puts a serious pep in my step. It’s funny how every May, when the grilling starts to ramp up, I am once again reminded of how enjoyable and convenient it is too. I don’t know how…
Crispy Grain-Free Chicken Cutlets
These crispy, juicy, tender chicken cutlets are a bit of a marvel.
I don’t know about you, but around my house crispy chicken is about the only thing we can all agree on. Television? No. Chicken cutlets? Yes.
Chicken Milanese has always been a dish I’ve adored. What’s not to like? But since it’s usually heavily breaded and fried in a good amount of oil, it’s not exactly something I want to make regularly. So I’ve taken what I love most about that dish and worked it into a quicker, healthy version, and I have to say, I’m very happy with it.
We don’t use any breadcrumbs to coat here, just egg and flour, which keeps it light and lets the flavor of the chicken come through. I use a combination of tapioca starch (also called Tapioca Flour) and chickpea flour to coat the chicken, and the combination is really spectacular. The tapioca starch really encourages the crispy exterior more than you’d achieve with flour alone.
You can find chickpea flour and tapioca starch at Whole Foods, in some grocery stores, and online, but absolutely feel free to use a combination of all purpose/ gluten free flour and cornstarch if you’d prefer not to search these ingredients out. I’ve detailed these substitutions in the recipe below.
I usually serve these with a squeeze of lemon, or with some clean ketchup (Primal Kitchen makes a great one), but these are also great as the base for a skillet chicken parmesan or piled high with an arugula and parmesan salad like a traditional Chicken Milanese. I recommend reheating leftovers in the oven to keep the coating crisp.
I love to pan fry in avocado oil, it’s a clean oil that has a higher smoking point than olive oil or butter, so it’s easy to get proteins nice and crispy, but a light olive oil, peanut, or vegetable oil works if that’s what you have. If you’re interested in buying some, I get my favorite brand at Costco for a good price.
I’m working on a Buffalo Chicken version with this recipe, so stay tuned for it! Let me know if you make it, or have any questions. I love hearing from you!
Crispy Grain-Free Chicken Cutlets
Serves 4-6
Ingredients:
2 large eggs, whisked
1 Tablespoon water
1 ½ lbs. chicken breasts, butterflied and sliced in half lengthwise
½ cup tapioca starch (you can sub in ¼ cup cornstarch)
½ cup chickpea flour (you can sub almond flour or AP flour)
1 teaspoon garlic powder
Kosher salt
A few cracks of black pepper
2 lemons
Avocado oil or olive oil
Season chicken with 1 ½ teaspoons salt and a few cracks of pepper.
Set up your dredging station:
In a shallow bowl, whisk the eggs and water until a bit frothy.
In another shallow bowl, stir together your flour, garlic powder, and tapioca/cornstarch. Lay a sheet pan lined with paper towel or cooling rack next to your stove for chicken to rest once cooked.
Heat a large heavy skillet over medium heat and add your oil.
Dip each piece of chicken in the egg mixture, then flour and coat well. Pan fry the chicken, working in batches so as not to overcrowd the pan, until golden brown and cooked through, about 2-5 minutes per side depending on thickness. The chicken will release easily when it’s ready to turn. Transfer chicken to prepared sheet pan as they finish and sprinkle immediately with a pinch of salt.
Serve simply, topped with dressed arugula and a squeeze of lemon, with your favorite dipping sauce, or with a squeeze of lemon and your desired sides.
