Celiac Disease and Gluten-Free Diet Support
Follow / Share
|Get Email Alerts|
- Safe Gluten-Free Food List (Safe Ingredients)
- Unsafe Gluten-Free Food List (Unsafe Ingredients)
- Gluten-Free Alcoholic Beverages
- Celiac Disease Symptoms
- The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free
- Interpretation of Celiac Disease Blood Test Results
- Is Buckwheat Flour Really Gluten-Free?
- Gluten-Free Recipes
- Gluten-Free Recipes: American & International Foods
- Gluten-Free American, British/UK Recipes
- Roasted Chicken with Creamy Mustard-Mushroom Sauce (Gluten-Free)
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.
- 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
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.
Celiac.com welcomes your comments below (registration is NOT required).
Pork Tenderloin in a Creamy Mushroom Herb Sauce (Gluten-Free)
Pork tenderloin is one of my favorites, and this recipe offers an easy, tasty meal that will keep your hungriest eaters smiling.... [READ MORE]
Grilled Stuffed Baby Bell Peppers (Gluten-Free)
What's this? I can stuff baby bell peppers and throw them on the grill and call it dinner? Please, tell me more…
Yes, this rather obvious shift from traditional stuffed peppers took me by surprise.... [READ MORE]
Fried Pork or Chicken Cutlet (Gluten-Free)
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.... [READ MORE]
Buffalo Meat Loaf (Gluten-Free)
1 large onion, finely chopped
2 celery ribs, finely chopped
1 large carrot, finely chopped
3 teaspoons vegetable oil (divided)
¾ cup fine gluten-free bread crumbs
½ cup chopped fresh flat leaf parsley
1 large egg
2 tablespoons gluten-free ketchup (or pureed roasted peppers)
1 tablespoon Mr.... [READ MORE]
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams