Thursday, October 9, 2014

Gluten FREE chicken fried chicken with mushroom gravy over Yukon goldmashed potatoes

This is a classic comfort dish where the chicken is to be placed on the potatoes and all is covered with fresh gravy. It has three main parts which must be prepared separately and then combined when served.

Chicken Fried Chicken (Gluten Free)
10 boneless chicken thighs
1 cup gluten free flour
2 cloves garlic
Salt and pepper
2 eggs
1/4 cup 1/2 and 1/2
Vegetable oil

Mix dry ingredients in a large shallow bowl. Mix eggs and 1/2 & 1/2 in another shallow bowl. Dip clean chicken thighs first into egg mixture so it's nice and moist then place it into the dry mixture coating it evenly with bread crumbs. Place breaded chicken into drying pan with at least 1/2 inch vegetable oil and fry until browned and cooked thoroughly. Remove from oil and let oil drip off chicken as it cools on rack or plate lined with paper towels. 

Mashed Potatoes 6 Yukon gold potatoes 
1/2 cup butter
1/2 cup milk
In large pan boil potatoes until soft. Then mash potatoes with 1/4 cup butter and 1/2 cup milk in a large bowl.

Mushroom Gravy (Gluten Free) 1 cup finely chopped mushrooms
1/4 cup butter
1 cup chicken broth
1 cup water (then add ice) 
1/2 cup gluten free flour
Salt & pepper to taste

Sauté mushrooms in butter over medium heat in sauce pan. After mushrooms become browned, soft and aromatic add the chicken broth and boil for another 10-15 minutes on medium, covered. Then in a ball jar add flour and ice water add lid and shake vigorously to mix four with the water. Then using a whisk, slowly pour ice four water into mushroom chicken broth removed from heat, stirring constantly. Gravy thickens even more as it cools, add salt and pepper to taste.