chicken dinner – Page 2 – My Gluten Free Cucina

Sometimes the addition of one or two ingredients can take a simple dish from ordinary to WOW! In this recipe, the most basic of chicken dinners gets a spicy kick from Andouille sausage. Made with smoked pork and cajun spices, just one link of Andouille sausage is enough to flavor the cooking oil that we use to brown the chicken and veggies.

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Ingredients:

6 skinless chicken thighs
1 link Andouille sausage
1/4 cup cornstarch
creole seasoning
2 carrots
1/2 sweet onion
1 potato
olive oil
fresh chives, for garnish

Preparation:

Remove skin from chicken thighs (optional). Place the thighs in a plastic bag with 1/4 cup cornstarch and shake to coat. Heat an oven proof skillet over medium and add about 3 tbsp. olive oil. Add the sausage and cook 1 minute to flavor the oil, then begin browning the chicken on all sides and sprinkle with creole seasoning. Don’t crowd the pan. If necessary, brown the chicken and sausage in 2 batches as I did.

Preheat the oven to 375º and mist a 9″ x 13″ baking dish with cooking spray. Transfer the browned chicken and sausage to the baking dish and place in the oven. Reserve the fat in the skillet.

Add the carrots, onion and potato to the skillet with the reserved fat. Stir and toss to coat then sprinkle with creole seasoning. Place the skillet in the oven.

Bake the chicken and veggies for 1 hour at 375º. About halfway through, remove any excess liquid from the chicken and reserve it for another dish (it makes a wonderful soup stock). To serve, arrange the chicken and veggies on a platter and garnish with fresh chives.

What a meal! The chicken was moist and delicious with an unexpected pop of flavor from the Andouille!

Notes ♪♫ Look for sausage made with all natural ingredients, no preservatives, and no nitrites. Today many brands of sausage are labeled gluten free. If not, be your own advocate. Check the ingredients and if you’re not sure, go to the manufacturer’s website and don’t hesitate to call or email them for more information.

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Deliciously seasoned, falling off the bone tender chicken, just like the Rotisserie Chicken you buy at the market made right in your own kitchen! This unbelievably simple recipe will give you the same moist flavorful chicken that everyone loves. I used a 6-quart Crock-Pot to make this meal. I had a family pack of 8 chicken leg quarters and not only was it very economical, but I also ended up with 2 cups of chicken stock that I have frozen for making soup next month. There are only 4 basic steps to the recipe. Make the rub, prep the vegetables, cook in the crock-pot for 8 hours, then finish in the oven. It doesn’t get any easier than this and you can plan it around your workday. Wouldn’t you like to come home to this?

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Ingredients:

6 tsp. sea salt
2 tsp. paprika
2 tsp. onion powder
2 tsp. garlic powder
1 tsp. thyme
1 tsp. Italian seasoning
1 tsp. ground pepper
1/2 tsp. ground fennel
1/2 tsp. ground coriander
1/2 tsp. dehydrated bell pepper
8 chicken leg quarters
1 large, sweet onion, chopped
2 carrots, sliced
2 celery stalks, sliced
cooking spray

Preparation:

Rinse the chicken, trim any excess skin and pat dry. Whisk together the first 10 ingredients to make the rub and liberally coat both sides of the chicken. Leave a little aside for finishing.

Mist the crock-pot with cooking spray. Chop the onion, carrot and celery and place it in the bottom. Do not add liquid, the vegetables should hold the chicken up above any liquid that forms during cooking.

Arrange the seasoned chicken on top of the vegetables. I was able to fit all 8 leg quarters in my 6-quart crock-pot.

Cover and cook on high for 2 hours, then reduce heat to low for 6 more hours. It can go a little longer if you are running late. About halfway through, rotate the chicken in the crock-pot. Remove the chicken and spoon out some of the excess liquid. Then place the pieces that were on top in first, and the rest on top. If you like, you can strain the liquid and reserve it for soup stock as I did. After 8 hours preheat the oven to 350º. Arrange the chicken in a single layer on a baking sheet, sprinkle with more seasoning and finish in the oven for 30 minutes.