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Drunken Chicken (Gluten-Free)
http://www.celiac.com/articles/21577/1/Drunken-Chicken-Gluten-Free/Page1.html
Scott Adams

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. In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

 
By Scott Adams
Published on 04/29/2008
 
If you prefer to leave out the booze you can and it is almost as good without it!

This recipe comes to us from "GRUMP 1" in the Gluten-Free Forum.

You can either use chicken pieces or half-chickens (I used chicken breast).

Ingredients:
Enough chicken for all
Olive oil
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
Onion slices
Salt & pepper

Directions:
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.

Alternate:
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!