- Gluten-Free Recipes
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- Drunken Chicken (Gluten-Free)
Drunken Chicken (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet firstâit was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
You can either use chicken pieces or half-chickens (I used chicken breast).
Enough chicken for all
Small bottle of gluten-free "Praline Syrup" (about a ½ cup-usually found near bulk coffee section of store-- I used Almond )
½ cup of favorite gluten-free whiskey
Handful of chopped pecans
Salt & pepper
Preheat your oven to 375F. Wash and pat dry the chicken, and place skin side up in roasting pan(s). If making 2 pans of chicken, you may need to double recipe. Drizzle generous amounts of oil over and around chicken. If using onions, put 2 or 3 'rings' on top of each half-chicken. Combine Praline syrup and whiskey and pour over chicken pieces. Sprinkle with pecans, salt and pepper and cover tightly with aluminum foil. Bake for about 40-45 minutes, then remove the foil and put back in oven for about 10 minutes (this will cause flames in your oven, just a warning. But it was not bad). Just burning off the alcohol. This should brown the chicken.
Now, we used to serve it just like that, placed on a mound of grilled onions - But, another great way is to drain off the juice from the chicken pans (and run through a strainer), and use it like you would if you had made a roast -- you know - turn that juice into a kind of 'gravy', by adding either cornstarch or flour, and bringing it back to a boil, and then spoon over chicken. It is such a good dish and your whole house will smell like heaven! If you prefer to leave out the booze you can and it is almost as good without it!
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