Sunday, March 6, 2011
Gluten Free Oven Fried Chicken Sunday Dinner
What says "Sunday dinner" more than a chicken dinner. One of my favorite Sunday dinners is fresh oven fried chicken, mashed potatoes covered in pan gravy made from the chicken drippings, buttered peas and jellied cranberry. This is seriously one of the easiest meals to make gluten free.
For the chicken:
Heat your oven to 425 degrees. Put 2 Tbs of oil in the bottom of your broiler pan. Wash and dry a cut up chicken and dredge in: 1/2 cup of gluten free flour (I used Bob's Red Mill All Purpose Gluten free flour) amped up with 1 tsp of salt. 1/4 tsp of pepper, 1/4 tsp of garlic, 1/4 tsp of dried mustard and 1/4 tsp of paprika (if you do not have all those spices..no worries..work with what you have). Arrange the chicken in your broiler pan, skin side down and bake for 45 minutes. Turn skin side up and continue baking for another 15 minutes. Turns out perfectly every time.
For the pan gravy:
Remove the meat from the pan. Pour off 2 Tbs. of clear fat from the drippings and put into a small saucepan. Add 2 Tbs. of the same gluten free flour and whisk together until smooth over low heat. Stir continuously so you do not burn the gravy. Gradually stir in 1 cup of water or gluten free chicken broth (yes many chicken broths contain gluten). Next turn up the heat a quarter dial (continuously stirring) and heat until it thickens. I find that that using the Bob's Red Mill flour it thickens a bit quicker and you may have to adjust the amount of water or broth a bit.
Now all you need is some decadent dark chocolate cake (will post a recipe later) and some gluten free ice cream if you can handle dairy.
Cheers to Sunday dinner! xo