chicken Archives | GFF Magazine

Chicken Milanese and Green Salad with Fresh Herb Dressing Gluten-Free Recipe

Erika — Wed, 01 Jan 2025 20:26:07 +0000

This chicken Milanese with green salad is a chicken preparation you’ll want to make again and again, and it’s easy enough that you will. Seasoned gluten-free breading makes the chicken extra flavorful, and fresh herbs, peas, and fennel bring brightness to a simply delicious salad.

Chicken Milanese and Green Salad with Fresh Herb Dressing Gluten-Free Recipe

You can bread and refrigerate the chicken 1 hour ahead of time.

Servings

Author Olivia Mack

Ingredients

2 boneless skinless chicken breasts
1 egg
1/2 cup gluten-free panko breadcrumbs (we like Ian’s brand)
1/4 cup finely ground almonds, almond flour, or almond meal
1-1/2 teaspoons kosher salt
1 teaspoon fennel seeds, coarsely ground
1/4 cup Italian parsley, finely chopped
1/4 cup grapeseed oil or other neutral-flavored oil
1/2 cup fresh or frozen peas
2 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
2 green onions, thinly sliced
1 small head butter lettuce, coarsely chopped
1 small fennel bulb, cored and very thinly sliced
2 tablespoons fresh mint leaves, chopped
2 ounces ricotta salata or feta, shaved or crumbled
Lemon wedges, for serving

Instructions

Working with one breast at a time, place the palm of your hand on top of the breast and, using a sharp knife, carefully halve the breast horizontally, without cutting all the way through, then open the halved breast like a book. Place the butterflied breast between two pieces of parchment paper or plastic wrap. Pound with the flat side of a meat pounder or rolling pin into a cutlet about ½ inch thick.
In a shallow bowl, lightly beat the egg with 1 tablespoon water. In a separate large, shallow bowl, combine the breadcrumbs, ground almonds, salt, fennel seeds, and parsley. Dip each cutlet into the egg and let the excess drip off. Place the cutlet into the breadcrumb mixture, turn, and press the breading into the chicken. Transfer to a rimmed baking sheet and repeat with the remaining cutlet.
In a large skillet over medium-high heat, warm the grapeseed oil until hot, but not smoking. Drop a few breadcrumbs into the oil to test the oil; they should sizzle. Working in batches, place a breaded cutlet into the hot oil and fry until golden, 2 to 3 minutes, then carefully flip and repeat on the second side. Transfer to a clean baking sheet and keep warm.
In a small saucepan, bring generously salted water to a boil. Add the peas and boil until tender, about 3 minutes for fresh or 30 seconds for frozen. Drain, then rinse under cold water to stop the cooking.
In a large salad bowl, combine the olive oil, vinegar, green onions, and a generous pinch of salt. Add the lettuce, fennel, and mint. Gently toss together and top with the ricotta salata.
If the cutlets have cooled too much, reheat them in a 350°F oven for 5 minutes. To serve, place a warm cutlet on a dinner plate and top with a serving of the salad and a lemon wedge.

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Photography Heami Lee

Brick Chicken with Potatoes and Onions Recipe

Erika — Mon, 09 Oct 2023 17:30:00 +0000

Stop what you’re doing and make this gluten free chicken recipe! We’re not kidding. One of the best we’ve come across, it’s everything you want a roast chicken to be: juicy, crisp-skinned, and accompanied by ridiculously delicious sides.

Brick Chicken with Potatoes and Onions Recipe

Note: You’ll need a heavy pan or a brick to weigh down the chicken while it’s cooking.

Servings

Calories 512kcal

Author Aran Goyoaga

Ingredients

1 (4-pound) chicken, spatchcocked (ask the butcher to do it for you)
2 tablespoons olive oil
Kosher salt and freshly ground pepper
Leaves from 4 thyme sprigs
1 head garlic, halved horizontally
1 red onion, coarsely chopped
1 pound fingerling potatoes, halved lengthwise
1 bay leaf

Instructions

Wrap 1 or 2 bricks or a heavy pan with aluminum foil to use as a weight. Preheat the oven to 450°F. Heat a large cast-iron or stainless steel pan over medium-high heat for 5 minutes.
Rub the chicken with the olive oil, 1-1/2 teaspoons salt, a few grinds of pepper, and the thyme. Add the chicken to the pan, skin side down, and weight it down with the prepared bricks or heavy pan. Cook, undisturbed, until the skin is a deep golden brown, 5 to 10 minutes. Very gently to not tear the skin, transfer the chicken to a plate.
To the hot pan, add the garlic, cut sides down, the onion, and potatoes. Season with 1/2 teaspoon salt, a few grinds of pepper, and the bay leaf. Cook for 5 minutes, stirring occasionally.
Set the chicken, skin side up, on top of the vegetables and roast in the oven until the internal temperature reads 165°F and the potatoes are cooked, 30 to 40 minutes depending on your pan and oven. Remove the pan from the oven and let the chicken cool for 10 minutes before slicing. Serve with the vegetables and pan juices.

Nutrition

We recommend Aran Goyoaga’s cookbook. Find it here.

Photography Aran Goyoaga

Gluten-Free Ramen Recipe

Erika — Sat, 09 Sep 2023 22:02:00 +0000

Homemade chicken broth adds wholesome elegance and depth to this comforting gluten free soup, while add-your-own seasonings and fixings make the dish endlessly customizable.

Gluten-Free Ramen Recipe

This recipe calls for medium-boiled eggs and blanched baby bok choy (you can blanch it with the noodles for 2 minutes), so plan accordingly. Also, to make the broth in a pressure cooker, add 10 cups of water and the chicken bones, shiitake mushrooms, kombu, apple cider vinegar, carrots, garlic, ginger, and green onions to the insert (do not add the tamari). Cook at high pressure for 45 minutes, then quickly release the pressure. Remove the lid and switch to the sauté function. Add the tamari and boil until the broth has reduced by 1 to 2 inches, about 30 minutes. You should end up with about 2 quarts of broth.

Servings

Calories 282kcal

Author Simone Miller

Ingredients

FOR THE BROTH:

3-1/2 to 4 pounds chicken bones preferably about 2 pounds backs and 1 pound each wings and feet
1 ounce (about 10 medium) dried shiitake mushrooms
1 (6 by 2-inch) piece kombu (edible kelp, available at Asian markets)
1 tablespoon apple cider vinegar
3 large carrots halved
1 head garlic halved horizontally
1 thumb-size piece fresh ginger sliced
2 bunches green onions white and light green parts, reserving and thinly slicing green tops for garnish
1/4 cup tamari or gluten-free soy sauce

FOR THE TARE (SEASONING FOR SERVING):

1/4 cup tamari or gluten-free soy sauce
2 tablespoons mirin rice wine
1 teaspoon fish sauce

FOR SERVING:

Gluten-free ramen noodles
12 small blanched heads baby bok choy (halved lengthwise before cooking, if large)
3 medium-boiled eggs halved
Toasted black sesame seeds for garnish (optional)
Chili oil or gluten-free chili sauce
Sesame oil
2 sheets nori cut into thin 3-inch-long strips, for garnish (optional)

Instructions

Make the broth: In a large soup pot, combine 10 cups water and the broth ingredients, then bring it to a boil. Turn the heat down to a bare simmer and cook 3 hours, or until the meat falls easily off the bones. Strain; keep hot.
Make the tare: In a small bowl, combine all of the tare ingredients.
To serve, cook the noodles according to the directions on the package. Into 6 deep bowls, divide the noodles, hot broth, bok choy, and halved eggs. Garnish with the reserved onion tops.
Serve with the tare, sesame seeds, chili oil, sesame oil, and nori.

Nutrition

Photography Simone Miller

Chicken Chasseur with Polenta (Tomato-Wine Chicken Stew with Polenta)

Erika — Wed, 01 Jan 2020 16:15:00 +0000

Simultaneously a light and cozy stew, this rich gluten free chicken dinner is served over soft polenta, which you’ll need to prepare separately (heads up!). But it’s equally wonderful with boiled or mashed potatoes or rice.

Chicken Chasseur Gluten-Free Recipe

Servings

Calories 369kcal

Author Eric Lundy

Ingredients

1/4 cup rice flour
Kosher salt and freshly ground pepper
1-1/2 pounds boneless, skinless chicken breasts or thighs, cut into 2-inch pieces
About 2 tablespoons olive oil
1 small onion, halved and sliced
3/4 pound button mushrooms, thinly sliced
2 tablespoons Cognac, sherry, or vermouth
1/4 cup dry red wine
1/2 cup gluten-free chicken broth or water
1 (10-ounce) can petite-diced or diced tomatoes
1 teaspoon herbes de Provence
1 tablespoon unsalted butter
1/4 cup finely chopped Italian parsley
3 cups hot cooked soft polenta

Instructions

In a medium bowl, mix together the rice flour, 1 teaspoon salt, and 1/4 teaspoon pepper. Add the chicken and toss to combine.
In a large heavy pot with a lid or Dutch oven over medium-high heat, warm the oil until hot but not smoking. Working in batches to avoid crowding, carefully place the chicken in the oil and brown on both sides, 2 to 3 minutes per side, adding more oil if needed. Transfer the chicken to a plate.
Add the onion and mushrooms to the pan, season with ½ teaspoon salt and cook, stirring often, until the onions are soft and begin to brown and the mushrooms have released all their liquid, about 8 minutes.
Deglaze the pan with Cognac, then add the wine, broth, tomatoes, and herbes de Provence. Stir to combine, bring to a boil over high heat, then reduce the heat, return the chicken to the pan and simmer, turning once or twice, until the mixture thickens to a slightly watery gravy, 3 to 5 minutes. Stir in the butter and half of the parsley, season to taste with salt and pepper, garnish with the remaining parsley, and serve over individual bowls of polenta.

Nutrition

Photography Erin Ng

Gluten-Free Chicken Sandwich with Green Goddess Dressing

Erika — Sat, 08 Jun 2019 18:29:34 +0000

The everyday gluten free chicken sandwich becomes transcendent when loaded with crunchy greens and slathered with savory-herby green goddess mayonnaise. It’s also easily dairy-free if you skip the cheese.

Gluten-Free Chicken Sandwiches with Green Goddess Dressing

MAKES 8 SANDWICHES Extra mayo will keep in an airtight container in the fridge for 2 days.

Servings

Calories 628kcal

Author Olivia Mack McCool

Ingredients

For the Green Goddess Mayonnaise:

1 cup mayonnaise
2 teaspoons anchovy paste or 4 anchovy fillets
1 cup chopped fresh herbs, any combination of chives, dill, parsley, or basil
1 tablespoon lemon juice
1/2 teaspoon garlic powder

For the Sandwiches:

Olive oil
4 boneless, skinless chicken breasts, halved lengthwise and pounded very thin
Kosher salt and freshly ground pepper
16 slices gluten-free bread, toasted (we like Canyon Bakehouse)
1 (16-ounce) ball fresh mozzarella, sliced into 8 slices
1 cucumber, peeled and thinly sliced
1 head butter lettuce, leaves separated
1 (4-ounce) package sprouts (such as alfalfa, broccoli, or pea)

Instructions

Make the green goddess mayonnaise: Combine the mayonnaise ingredients in a food processor or blender and process until very well combined with a pale green color.
Make the sandwiches: Preheat a grill pan or an outdoor grill on high heat. Rub a drizzle of olive oil onto both sides of each chicken breast, season generously with salt and pepper, and grill until golden brown and cooked through, 2 to 3 minutes on each side. Transfer to a cutting board to cool. Halve any pieces that are too large to fit on a slice of bread. Slather each slice of bread with 1 tablespoon green goddess mayonnaise. Top 8 of the slices with a piece of chicken, a mozzarella slice, cucumber slices, a few lettuce leaves, and some sprouts. Top each stack with one of the remaining bread slices, mayonnaise side down, and gently press down. Wrap each sandwich in parchment for easy transport or eat it on the spot.

Nutrition

Photography Chelsea McNamara

Chicken, Avocado, and Bacon Salad with Fried Egg and Bacon Dressing Gluten-Free Recipe

Erika — Sun, 14 Apr 2019 13:15:54 +0000

Here, breakfast favorites of chicken, bacon, and avocado convene with salad staples for über-delish and très French dinnertime satisfaction. You’ll need to make or buy the roast chicken, but you can also skip it and still get fantastic results for a great gluten free salad recipe.

Chicken, Avocado, and Bacon Salad with Fried Egg and Bacon Dressing Gluten-Free Recipe

Servings

Ingredients

8 pieces thick-sliced bacon, chopped
2 teaspoons olive oil
4 eggs
Kosher salt and freshly ground pepper
2 teaspoons red wine vinegar
1/2 teaspoon gluten-free Dijon mustard
8 loosely packed cups butter lettuce, washed, dried, and torn into bite-size pieces
1 cup shredded roasted boneless, skinless chicken breast (optional)
1 avocado, cubed
1 tablespoon snipped chives

Instructions

In a large sauté pan, fry the bacon until crisp and the fat has completely rendered. Transfer the bacon to a paper towel and keep the fat warm in the pan.
In another large pan, heat the olive oil until shimmering. Fry the eggs, season with salt and pepper, and keep warm in the pan.
Transfer 2 tablespoons of the warm bacon fat to a large salad bowl. (If you don’t have enough fat, make up the difference with olive oil.) Whisk in the vinegar, mustard, and salt and pepper to taste. Add the lettuce, chicken, avocado, bacon, and chives. Gently toss to coat, divide among four dinner plates, top each salad with an egg, and serve immediately.

Photography Erin Ng

Lemon-Braised Chicken, Artichokes, and Green Beans Gluten-Free Recipe

Erika — Tue, 19 Mar 2019 19:47:51 +0000

This satisfying, light, and lemony gluten free chicken meal can easily be made vegan if you swap the chicken for tofu, use vegetable broth instead of chicken broth, and skip the butter. Here it’s served with brown rice, but mashed potatoes or gluten-free pasta is also super-tasty.

Lemon-Braised Chicken, Artichokes, and Green Beans Gluten-Free Recipe

Servings

Author Eric Lundy

Ingredients

2 lemons
3 tablespoons olive oil
1-1/2 pounds boneless, skinless chicken breast, cut into 2-inch chunks
Kosher salt and freshly ground pepper
1 small yellow onion, halved and sliced into 1/4-inch half-moons
1 teaspoon dried oregano
2 cups gluten-free chicken or vegetable broth or water
1/2 pound fresh green beans, trimmed and cut into 3-inch lengths
1 red bell pepper, seeded and cut into 1/4-inch strips
1 (14-ounce) can large whole artichoke hearts, drained and quartered
1 tablespoon unsalted butter
3 cups cooked brown or white rice, hot

Instructions

Juice 1 lemon. Slice the other lemon into very thin rounds. Reserve the juice and rounds separately.
In a large skillet over high heat, warm the oil. Season the chicken with salt and pepper, then brown on all sides, about 6 minutes total. Reduce the heat to medium, add the onion and oregano, and cook, stirring constantly until fragrant, 1 to 2 minutes. Add the reserved lemon juice and lemon slices and cook, scraping any browned bits from the skillet bottom with a wooden spoon, until the liquid has evaporated, 1 to 2 minutes.
Add the broth and green beans and simmer over medium heat, 5 minutes. Add the bell pepper and artichoke hearts and simmer until the chicken is tender and the liquid is reduced by half, 5 to 10 minutes. Add the butter and stir to incorporate. Remove from the heat, season to taste with salt and pepper, and serve over the rice.

Photography Erin Ng

Roasted Winter-Spiced Chicken, Sweet Potatoes, Chard, and Figs Gluten-Free Recipe

Erika — Mon, 11 Mar 2019 14:58:22 +0000

A mélange of spices transforms everyday chicken into an occasion—especially when accompanied by easy roasted vegetables and plumped-up figs. Your entire family will love the roasted winter-spiced chicken, sweet potatoes, chard, and figs meal time after time.

Roasted Winter-Spiced Chicken, Sweet Potatoes, Chard, and Figs Gluten-Free Recipe

If you want to add acidic zing to the dish, add a very light drizzle of sherry vinegar just before serving.

Servings

Author Eric Lundy

Ingredients

8 dried figs, stemmed and quartered
Warm water
1 bunch Swiss chard
4 skin-on bone-in chicken thighs or legs
2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon pumpkin pie spice blend
1/2 teaspoon dried thyme or dried oregano
Pinch of cayenne pepper
2 large shallots, quartered
1 large sweet potato, peeled and cut into 1/2-inch dice
6 cloves garlic, slightly crushed

Instructions

Preheat the oven to 450°F. Soak the quartered figs in a bowl of warm water for 15 minutes, then drain and reserve.
Trim and discard the chard ends. Remove the chard ribs and slice them into 1-inch pieces. Coarsely chop the leaves, reserving the ribs and leaves separately.
Place the chicken, skin side up, on a rimmed baking sheet, drizzle with 1 tablespoon of the olive oil, and season all over with 1 teaspoon salt and 1/4 teaspoon pepper.
In a small bowl, combine the cumin, pumpkin pie spice, thyme, and cayenne and sprinkle all over the chicken.
Add the shallots, sweet potato, chopped chard ribs, and garlic to the baking sheet. Drizzle with the remaining 1 tablespoon olive oil, season with salt and pepper, and gently toss to coat. Roast for 10 minutes, lower the heat to 400°F, and continue roasting until the chicken is cooked through and the vegetables are tender, turning the vegetables once or twice and adding the figs halfway through cooking, about 22 minutes total.
Transfer the chicken and vegetables to a plate. Keeping 3 tablespoons pan juices from the baking sheet (spoon off and discard any excess), place the chard leaves on the baking sheet, lightly toss with the pan juices, and roast until softened, about 3 minutes. Season with salt and pepper. Transfer the chard and the other vegetables to a serving platter, top with the chicken, and serve.

Photography Erin Ng

Braised Chicken Legs with Swiss Chard, Peas, and Crème Fraîche Gluten-Free Recipe

Erika — Tue, 05 Mar 2019 20:08:36 +0000

Crème fraîche adds creaminess to this gluten-free restaurant-quality chicken dinner. But you can easily exclude it for a deliciously dairy-free meal.

Braised Chicken Legs with Swiss Chard, Peas, and Crème Fraîche Gluten-Free Recipe

Servings

Author Olivia Mack McCool

Ingredients

2 chicken leg quarters (with the drumstick and thigh attached)
Kosher salt and freshly ground pepper
2 tablespoons grapeseed oil or canola oil
1 large leek, white and light green part only, sliced and rinsed
2 cloves garlic, minced
1/4 cup white wine
3/4 cup homemade chicken stock or low-sodium store-bought gluten-free chicken broth
1 bunch Swiss chard, thick center stems removed and discarded, chopped
1/2 cup fresh or frozen peas
1/2 bunch (about 1/4 pound) asparagus, trimmed and spears cut into 2-inch pieces
1/4 cup crème fraîche
Zest of 1 lemon
2 tablespoons torn tarragon leaves

Instructions

Preheat the oven to 400°F. Generously season the chicken with salt and pepper. In a cast-iron pan or heavy ovenproof skillet over medium-high heat, warm the oil. Place both chicken legs in the pan, skin side down, and cook, adjusting the heat to avoid burning, until the skin is deeply golden, 10 to 12 minutes. Transfer the legs, skin side up, to a plate.
Reduce the heat to low, add the leek and garlic to the same pan, and cook, stirring occasionally, until softened, about 3 minutes. Add the wine and chicken stock. Nestle the chicken legs into the pan, skin side up.
Transfer the pan to the oven and bake until the chicken is fork-tender and the meat starts to come away from the bone at the drumstick, 45 to 50 minutes.
Carefully return the hot pan to the stove (the handle will be hot) and gently transfer the chicken, skin side up, to a plate. Turn the heat to medium and stir in the Swiss chard, peas, and asparagus. If the pan seems dry, add a few tablespoons of water or chicken stock. Simmer the vegetables until the asparagus is firm but cooked, about 3 minutes, then stir in the crème fraîche and lemon zest. Return the chicken, skin side up, to the pan. Sprinkle with tarragon leaves and serve.

Photography Heami Lee

Turmeric Chicken and Vegetable Kebabs

Erika — Thu, 28 Feb 2019 19:42:33 +0000

This dish’s Southeast Asian sugar-and-spice marinade caramelizes as it cooks, adding luscious flavor and texture to the gluten-free chicken kebabs with turmeric and vegetables.

Turmeric Chicken and Vegetable Kebabs Gluten-Free Recipe

Note: you’ll need 6 skewers, either wooden or metal.

Servings

Author Eric Lundy

Ingredients

1-1/2 teaspoons ground turmeric
1 teaspoon ground coriander
1 small garlic clove finely grated or crushed
1 tablespoon fish sauce
2 tablespoons firmly packed brown sugar
Juice of 1/2 lime
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
1 pound boneless skinless chicken thighs, trimmed of extra fat and cut into 1-inch chunks
1 medium zucchini sliced into 1/2-inch-thick rounds
1 red pepper seeded, stemmed, and cut into 1-inch pieces
1/2 red onion cut into 1-inch pieces

Instructions

In a bowl, stir together the turmeric, coriander, garlic, fish sauce, brown sugar, lime juice, olive oil, 1/4 teaspoon salt, and a few grinds of pepper.
Place the marinade and chicken in a ziplock plastic bag and refrigerate for at least 30 minutes and up to 4 hours to let the flavors combine. Meanwhile, soak 6 (6- to 8-inch) wooden skewers in water.
Preheat the grill to medium or heat a grill pan over medium heat. Thread the marinated chicken and the vegetables onto the soaked skewers, dividing everything evenly among them, packing all items tightly, and alternating between chicken and vegetables on each skewer.
Grill the kebabs, turning occasionally to caramelize all sides, until the chicken is cooked through, 15 to 25 minutes, depending on heat and size of the chicken pieces. Season to taste with salt and serve.

Photography Erin Ng