Chicken á la King served over Onion Chive Mashed Potatoes with Steamed Broccoli and Apple Cranberry Jelly.
There are certain recipes that take me back to my childhood...meatloaf and baked potatoes, veal cutlets, baked chicken wings and roast beef with Yorkshire pudding to name a few. And one recipe that will forever remind me of cozy winter nights growing up on Cape Cod is Chicken a la King. I never thought I could enjoy it in my new allergy filled world...until I stumbled upon a recipe from the blog Cognizable. I am always up for trying a recipe that is gluten free, dairy free and egg free! I made some slight adjustments to the original recipe and it was delicious! I honestly believe that has to do with the chicken stock I used, but more about that later. Oliver gave the dinner a thumbs up which is always gratifying as a Mum!
Chicken á la King
(Gluten Free Dairy Free )
(Gluten Free Dairy Free )
Serves 4
Ingredients
4 TBSP dairy free margarine (I used Earth Balance Organic brand)
4 TBSP dairy free margarine (I used Earth Balance Organic brand)
4 TBSP finely ground brown rice flour
4 cups warmed chicken broth (I used homemade)
4 cups warmed chicken broth (I used homemade)
1 cup of cooked chicken, chopped
sea salt (or Herbamare) and freshly ground black pepper to taste
Directions
Warm chicken broth in a small sauce pan until slightly steaming, but not boiling.
In a large, heavy bottomed pot, melt the dairy free margarine over medium high heat. Slowly add rice flour one tablespoon at a time, whisking constantly and quickly to make a thick, dough-like mixture called a roux.
Slowly pour in chicken broth, continuing to stir constantly and quickly, to incorporate the broth with the roux into a thick, gravy-like mixture. It is important to work fast during this process so that the ingredients blend smoothly. If the base has too much broth, shake in a bit more rice flour one tablespoon at a time, stirring constantly.
Reduce temperature to medium heat and continue to stir to avoid scorching. Add cooked chicken, salt and pepper until well combined and warmed throughout. Serve over mashed potatoes seasoned with Wildtree's Onion & Chive Blend, steamed broccoli and Wildtree's Apple Cranberry Jelly
Cook's Notes:
Directions
Warm chicken broth in a small sauce pan until slightly steaming, but not boiling.
In a large, heavy bottomed pot, melt the dairy free margarine over medium high heat. Slowly add rice flour one tablespoon at a time, whisking constantly and quickly to make a thick, dough-like mixture called a roux.
Slowly pour in chicken broth, continuing to stir constantly and quickly, to incorporate the broth with the roux into a thick, gravy-like mixture. It is important to work fast during this process so that the ingredients blend smoothly. If the base has too much broth, shake in a bit more rice flour one tablespoon at a time, stirring constantly.
Reduce temperature to medium heat and continue to stir to avoid scorching. Add cooked chicken, salt and pepper until well combined and warmed throughout. Serve over mashed potatoes seasoned with Wildtree's Onion & Chive Blend, steamed broccoli and Wildtree's Apple Cranberry Jelly
Cook's Notes:
** You can add 1 1/2 cups of sauteed, chopped shiitake mushrooms and 1-2 TBSP of sherry in the final step for added flavor.
** You can also serve Chicken a la King over toasted English muffins with a sprinkle of freshly topped rosemary.
** You can also serve Chicken a la King over toasted English muffins with a sprinkle of freshly topped rosemary.
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