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    Scott Adams

    Drunken Chicken (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    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).



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    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!

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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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