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Chicken Thighs with Artichokes and Lemon – Gluten Free!!

If you the like flavor combination of artichoke and lemon this easy chicken thigh recipe is for you.  It is best enjoyed over rice. Or if not gluten intolerant pasta!

Yield – 3 servings

INGREDIENTS:

  • 6 skinless boneless chicken thighs ( If desired you can use bone in and or with skin on)
  • 3 tablespoons olive oil
  • 1 medium sweet onion chopped
  • ½ teaspoon saffron (more if you like)
  • 1 tablespoon parsley, chopped
  • 4 cloves garlic, diced
  • ½ teaspoon ground cinnamon
  • 1 lemon, zest and juiced
  • 1 ½ cups chicken stock
  • 1 package of frozen artichokes quartered
  • Kosher Salt and Pepper

INSTRUCTIONS:

  1. Pat chicken dry and season chicken with salt and pepper
  2. In a large skillet warm the olive oil over a medium high heat.  Add chicken and cook the first side for 6 minutes to brown.  Flip and brown the other side for 5 minutes.  Transfer chicken to a plate.
  3. Reduce heat to medium and add chopped onion to the pan.  Add salt to sweat the onion and cook until translucent, about 5 minutes
  4. Add saffron, parsley and garlic and cook for one minutes
  5. Add cinnamon, stirring to combine
  6. Add chicken stock and lemon zest to the pan to deglaze
  7. Return chicken to the pan (if using chicken with skin place the chicken skin side up) and nestle the artichokes between chicken thighs. 
  8. Add lemon juice
  9. Cover and simmer on a medium low heat for 20 minutes to cook the chicken through.
  10. Serve over rice, placing chicken on top and spooning the sauce

Click here to download the printable version of this recipe:

Chicken Thighs with Artichokes and LemonDownload

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Gluten Free Chicken Marsala for Two

YIELD:  2 Servings

WHY THIS RECIPE WORKS

This is a very easy, but delicious dish, and it takes less than 30 minutes to prepare.  I like to serve it with pasta, rice, or potato.  I use Santini Dry Marsala Wine, which is imported from Italy and a bottle costs less than ten dollars.  It’s great to have on hand for a quick dinner.  I make this dish with butter, as I prefer the flavor.  Normally I would use oil for a higher heat point, however, the butter works in this recipe as the chicken is at room temperature and pounded out.  You can substitute olive oil or half of each if you like.

INGREDIENTS:

  • 1 cup of dry Marsala wine
  • 1 cup chicken stock
  • 2 breasts of chicken, pounded out to half to three quarter inch (room temperature)
  • 3 OZ Cremini (baby bella) mushrooms, discard stem and slice
  • 3 OZ Maitake (hen of the woods) mushrooms, sliced
  • 2 garlic cloves, minced
  • 1 T cornstarch
  • 4 T Butter
  • Salt and black pepper

INSTRUCTIONS:

  1. Pound out chicken and sprinkle both sides with salt and pepper
  2. Combine a small amount of chicken stock and the cornstarch to make a slurry and set aside
  3. Melt two tablespoons of butter in a skillet at medium heat
  4. Add chicken when the butter starts to bubble
  5. Cook the chicken until firm, 145 degrees and transfer to a dish
  6. Add an additional two tablespoons of butter to the skillet and add mushrooms
  7. Cook mushrooms until they are golden brown
  8. Add garlic and allow to cook for 30 seconds, allowing the garlic to bloom
  9. Add chicken stock to deglaze the pan
  10. Stir in slurry
  11. Slowly add Marcella wine, stirring to incorporate
  12. Reduce sauce to half and turn off burner
  13. Return chicken to the skillet and spoon the mushroom/wine mixture to coat.  Only allow the chicken to warm, as the chicken is already cooked

Enjoy!

Click here to download the printable version of this recipe:

Gluten-Free-Chicken-Marsala-for-TwoDownload
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Super easy Gluten Free Shrimp Scampi

If you love Shrimp Scampi, you must try this recipe. It’s super easy to make and takes very little time from start to finish! Serve this dish up to your family or guest and they will think you’re a professional chef!

What makes it Gluten Free? Simple, we use no flour to thicken the sauce and we serve it on Gluten Free pasta! Our choice is Barilla but there are many options available.

In this short instructional video, Dave demonstrates just how easy this dish is to make!

We hope you enjoy!!!

Shrimp Scampi

Ingredients:

  • 2 pounds shrimp, peeled and deveined – tails left on
  • Salt and freshly ground black pepper
  • Olive oil
  • 1 small onion, sliced thinly
  • (optional) red pepper flakes for heat
  • 2 tablespoons chopped garlic
  • 1 lemon, juiced
  • ½ cup white wine
  • ½ cup shrimp stock
  • 2 tablespoons cold butter
  • 2 tablespoons chopped parsley leaves
  • Lemon slices, for garnish
  • ¼ to ½ Cups Parmigiano-Reggiano Cheese to taste
  • Spaghetti pasta, as an accompaniment. We prefer Barilla Gluten Free!

Directions:

  1. Season the shrimp thoroughly with salt and pepper.
  2. Heat a large sauté pan over medium-high heat. When the pan is hot, add enough oil to lightly coat the pan. Add the shrimp and quickly sauté until just starting to turn pink, but not cooked through. Remove from the pan and set aside.
  3. Add the onions and sauté just until they begin to soften, about 3 minutes.
  4. Add the garlic and cook another 30 seconds. If adding red pepper flakes, add them at this time as well.
  5. Add the lemon juice, white wine, and stock, and reduce by 2/3, about 5 minutes.
  6. Add the shrimp back to the pan and swirl in the butter. Check for seasoning and adjust as necessary.
  7. Serve over al dente pasta. Note: If using Gluten Free pasta, be certain to keep stirring the pasta while boiling to ensure it doesn’t clump and stick together. After you drain the pasta water, we also find it best if you toss the pasta with a little olive oil to also prevent sticking.
  8. After plated, sprinkle with fresh grated Parmigiano-Reggiano cheese and the fresh parsley. Garnish the plate with lemon slices and serve!

Shrimp Scampi Plated

Love this recipe? Follow us and share it with your friends! Let us know how it came out and send us some pictures! Questions? Ask The Dads in the comments or e-mail: HarrisandDave@gmail.com

Enjoy!!!