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  • Jefferson Adams
    Jefferson Adams

    Roasted Chicken with Creamy Mustard-Mushroom Sauce (Gluten-Free)

    Celiac.com 03/05/2015 - This simple, easy to prepare recipe combines chicken with cream, broth, mustard and a dash of tarragon to deliver a smashing dinner dish that will have your dinner guests smiling.

    Photo: CC--KristenIngredients:

    • 2 pounds chicken thighs and legs
    • 2 cups homemade chicken broth
    • 2 cups brown mushrooms, cleaned and sliced
    • 2 tablespoons butter, melted
    • 2 tablespoons Dijon or brown mustard
    • Several sprigs fresh tarragon
    • ½ cup dry white wine or vermouth
    • ½ cup heavy cream or crème fraîche
    • sea salt
    • freshly ground black pepper

    Directions:
    Heat the oven to 375° F.

    Cut up the chicken: Separate the legs and thighs, remove the bone from the breasts, and cut the breasts into two pieces.

    Keep the back and neck for stock.

    Place the chicken pieces skin side up in a stainless steel roasting pan.

    In a small bowl, combine the melted butter and mustard and brush the skin of the chicken with the mixture. Sprinkle with salt and pepper, add sliced mushrooms, and spread the tarragon over the top.

    Bake for about 1 hour, until the chicken is cooked through and brown on the outside. Move the chicken pieces to a platter and keep them warm. Move mushrooms to a plate or dish.

    Place the baking pan over medium heat and deglaze the pan with the wine or vermouth, making sure to get any browned bits from the bottom of the pan.

    Add the broth, and boil until it is reduced by about half.

    Gradually add the cream and boil to reduce more, and keep reducing until it thickens into a proper sauce. Salt and pepper to taste.

    Strain the sauce into a bowl, stir in mushrooms, and serve with the chicken, rice and vegetables.


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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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    Scott Adams
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    1 large onion, finely chopped
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    1 large carrot, finely chopped
    3 teaspoons vegetable oil (divided)
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    Preheat oven to 375F.
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    Jefferson Adams
    Anyone who has given up gluten has favorite dishes that they've had to give up, and which are difficult if not impossible to replace.
    For me the list includes numerous dishes of the breaded and fried nature. I'm talking about dishes like fried chicken, fried catfish and chicken Parmesan. Bread crumbs, especially Japanese-style panko breadcrumbs, are one of the things for which I've not been able to find a suitable substitute.
    The Japanese make a popular dish called Tonkatsu, which is a pork or chicken cutlet, breaded and fried in hot oil. The dish is often served with a curry gravy and rice for a hearty meal. It is also one of my favorites and one I had given up on after going gluten-free. Until now.
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    Jefferson Adams
    What's this? I can stuff baby bell peppers and throw them on the grill and call it dinner? Please, tell me more…
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    Serve these with rice for a full meal.
    Red Baby Bell Peppers
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    ⅓ cup fresh thyme, finely chopped
    1 sweet onion, minced
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    Directions:
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    Jefferson Adams
    Celiac.com 06/05/2014 - Pork tenderloin is one of my favorites, and this recipe offers an easy, tasty meal that will keep your hungriest eaters smiling.
    Ingredients:
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