23914 Roasted Chicken with Creamy Mustard-Mushroom Sauce (Gluten-Free) - Celiac.com
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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.

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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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So just to clarify had not consumed any gluten for about 4 days before testing. I was assured by my allergist that it wouldn't affect the test. But what was alarming was that she retested my food allergies (my most recent reaction was two weeks ago) and every food allergy I have came back negative. I don't understand how that is possible. These food allergies developed when I was 20 and I am almost 24 now.

Thanks! You too! I have learned from this experience to take charge of my own health. It's nice at least that we can try the gluten-free treatment without a firm diagnosis or a doctor confirming the disease. I've also felt some of the gluten withdrawal symptoms, and my stomach pain ebbs and flows, but I'm determined to stick with the gluten-free diet to see what a difference it makes. Gemini, thank you! This was really validating and useful for me to hear. I've felt so confused through this process and just want some answers. If the biopsy results do come back negative, I'm going to follow your advice and do the gluten-free diet with repeat blood testing after a while. If they come back positive, well, then I'll have my answer. I'm supposed to get them back next week.

I have celiac and eosinaphalic esophagitis. I was put on a steroid inhaler recently. I use it like an inhaler but swallow the air instead of breathing it in. You may want to look into EOE and it's relationship to celiac. Just a thought. My swallowing and celiac seem to be related.

You have eat gluten every single day until after testing. And the celiac blood test is supposed to be done as well.

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