Gluten-Free Makeovers (53 page)
Read Gluten-Free Makeovers Online
Authors: Beth Hillson
Stir in the jelly to taste, adding more if you like a sweeter flavor, less if you prefer the robust, slightly bitter beer notes. Return the pot to the oven and cook for 15 minutes longer.
This can be cooked in a crockpot. Brown the meat and sauté the onions before placing the ingredients in the crockpot. Set between 170°F to 190°F and cook for 5 hours.
Tip
:
Gluten-free beer is fermented from the hops of sorghum or rice. For this dish, I prefer to use Greens Light Ale. Its robust European roots seem to call to this Flemish recipe. But I also like Redbridge Beer and a host of others: New Grist, Bard’s Tale, and Rampo Valley among them.
Dairy-free
and
Egg-free
After eating a
more elaborate version of this dish at Zinc Restaurant in New Haven, Connecticut, I asked chef/owner, Denise Appel for the recipe. She serves this with black (purple) rice and a more complex variation of this lemon sauce with Stir-Fry Asian Vegetables (page 118). For the home cook, this version is less complicated without sacrificing a bit of flavor.
3 teaspoons toasted (dark) sesame oil
2 teaspoons fish sauce
1 teaspoon rice vinegar
1 teaspoon honey
½ teaspoon crushed red pepper flakes
1 teaspoon chopped garlic
¼ teaspoon ground black pepper
2 bone-in skin-on chicken breast halves
Juice of 2 large lemons
2 tablespoons sugar
1 teaspoon kosher salt
½ teaspoon ground black pepper
Make the marinade: Combine the sesame oil, fish sauce, vinegar, honey, red pepper flakes, garlic, and black pepper in a large shallow dish. Add the chicken and marinate, covered in the refrigerator, for at least 1 hour and up to 24 hours.
Make the Lemon Sauce: Combine the lemon juice, sugar, salt, and pepper in a small saucepan. Bring to a simmer over medium heat. Remove from the heat; set aside.
Preheat a grill to medium or the broiler. Remove the chicken from the marinade, discarding the marinade. Grill or broil the chicken with the skin side facing the heat for 2 to 3 minutes. Turn the chicken over and grill or broil for 7 to 10 minutes, until the juices run clear. Let rest for 3 minutes. Remove the chicken from the bone and cut into thin diagonal slices. Fan out over a platter. Top with the Lemon Sauce.
Accompany with Stir-Fry Asian Vegetables on page 118 and a large bowl of steamed white or purple rice.
MAKES 4 SERVINGS
Simple one-to-one
substitutions, like replacing flour with rice flour, made for an easy makeover of this old family recipe. Quick and delicious, this dish is perfect for buffets and is a terrific Make and Take dish. Be careful not to overcook the chicken when reheating.
1 large egg
¼ cup rice flour, more as needed
½ teaspoon salt
⅛ teaspoon pepper
2 boneless skinless chicken breasts (about 1½ pounds), sliced into ½-inch-thick strips
2 tablespoons unsalted butter or non-dairy buttery spread
2 tablespoons olive oil
¾ pound button mushrooms, stems removed, caps sliced thinly
¼ cup marsala wine or dry sherry
¾ cup plus 2 tablespoons gluten-free chicken broth (see Pantry, page 277)
1 tablespoon cornstarch
¼ cup half-and-half or non-dairy substitute
Preheat the oven to 350°F. Lightly oil a 9 × 13-inch glass baking dish.
Beat the egg in a shallow bowl. On a plate, combine the flour, salt, and pepper. Dip the chicken in the egg, then in the flour to coat both sides.
Heat 1 tablespoon each of the butter and oil in a sauté pan over medium heat. Sauté the chicken on both sides just until browned. Place the chicken in a single layer in the baking dish.
In the remaining butter and oil, sauté the mushrooms until soft. Add the wine and simmer until reduced by half. Add ¾ cup chicken broth and bring the liquid to a simmer. Combine the remaining chicken broth and cornstarch and stir into the simmering liquid. Stir to thicken.
