Sunday

Gardener's Chicken

gluten-free dairy-free


Ingredients:

15g (1/2 oz) dairy-free margarine
4 chicken breasts, cut in half
1 medium onion, sliced
4 sticks celery, slice thinly
1 large leek, peeled and sliced
100g (4 oz) mushrooms, sliced
1 x 15ml spoon (1 tablespoon) tomato purée
1 x 450g tin of chopped tomatoes 
275ml (1/2 pint) chicken stock
60ml (4 tablespoons) red wine, optional
1 x 5ml spoon (1 teaspoon) dried mixed herbs
1 x 15ml spoon (1 tablespoon) freshly chopped mixed herbs

15 g (1/2 oz) dairy-free margarine

15 g (1/2 oz) gluten-free flour
tiny pinch of xanthan gum

Chopped fresh parsley to garnish, optional


What to do:

  1. Preheat your oven to 180'C / 350'F / Gas Mark 4.
  2. In a large heavy-based pan, melt the dairy-free margarine, add the chicken pieces and fry until browned all over. Transfer to an ovenproof dish.
  3. Into the same pan add the onion and the celery and sauté for 2-3 minutes, then add the leeks and mushrooms and sauté for another 5 minutes.
  4. Thoroughly stir in the tomato purée and pour over the chicken and vegetables.
  5. Evenly spread the tin of tomatoes over the chicken and sprinkle with the dried and fresh herbs, then pour over the stock and wine, if using.
  6. Cover the dish and cook in the centre of your oven for about 1 hour or until the chicken is thoroughly cooked and the juices run clear. Remove from the oven. 
  7. Sift the flour with the xanthan gum and blend with the dairy-free margarine until you have a paste.  A little at a time, add this to the liquid in your chicken dish and mix well. 
  8. Return to the oven for 10 minutes until the sauce is thickened.
  9. Garnish with freshly chopped parsley and serve with new potatoes cooked your favourite way.