French Skillet Chicken with Rosemary Pan Sauce
Crisp-skinned thighs finish in a reduced rosemary sauce balanced with cider vinegar and maple, alongside tender zucchini and carrot.
Fits Celiac, Hashimoto's, Pregnancy and 9 more diets
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Ingredients
- 220 g boneless skin-on chicken thighs
- 1 tbsp olive oil
- ½ tsp salt
- ½ yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp fresh rosemary, chopped
- 150 ml gluten-free chicken stock
- 1 tsp gluten-free Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp maple syrup
- 1 zucchini, cut into half-moons
- 1 carrot, thinly sliced
- 1 tbsp fresh parsley, chopped
Method
- Season thighs; sear skin-side down until deeply crisp, then turn briefly.8 min timer
- Set chicken aside; soften onion, garlic, rosemary, carrot, and zucchini.5 min timer
- Add stock, mustard, vinegar, and maple; reduce browned pan juices until coating.5 min timer
- Return chicken skin-side up and simmer until it reaches 165°F/74°C.12 min timer
- Spoon sauce and vegetables over chicken; finish with parsley.
Why it works
- Celiac disease: Gluten-free chicken stock and gluten-free Dijon keep hidden gluten out of the skillet sauce.
Celiac check: watch for hidden gluten in soy sauce, stock, malt vinegar and seasoning blends, and oats that aren’t certified. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
Cooking for more than one diet?
Add everyone you cook for, with their allergies, diets and ages. Gluten checks this recipe for each of them and tells you what to change for anyone who can’t eat it as written. It’s free to start.
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This recipe also fits: Hashimoto's recipes, Pregnancy recipes, Toddlers recipes, Dairy-free recipes, Alpha-gal recipes, High blood pressure recipes, Heart health recipes, Gluten-free recipes, Crohn’s and colitis recipes, High cholesterol recipes, Paleo recipes, One pan recipes, Quick recipes, Gluten-free dairy-free recipes.