Tuesday, May 31, 2011

GFCF Lemon Garlic Chicken served with Lemon Dill Carrots

I recently made a delicious and easy meal consisting of 2 basic ingredients we regularly keep in our fridge: chicken and carrots. I’ve made this dish many times before, but have never taken the time to write down how I did it. I’m one of those pinch-of-this and a dash-of-that kind of gals. Most days I don’t really think about measurements and I just go with my gut. Generally things turn out pretty well, but there have definitely been times where my husband and kids turned up their noses at a few of my creative dining experiments!
This particular dinner is one we do fairly regularly with a few modifications here and there. I thought it would be good to share, so I wrote things down as cooked and I even managed to take a few pictures in the process. All this for you, my dear readers! I hope you enjoy this simple anytime dinner!    

GFCF Lemon Garlic Chicken
1 tbsp organic coconut oil (or olive oil, etc.)
2 cloves minced or finely chopped garlic (add more if you prefer a stronger garlic taste)
1 pound organic, free range chicken (we used thighs)
Pinch of dill and sage
Sea salt and pepper to taste
¼ to ½ cup white wine (or chicken stock)
Juice from ½ to 1 lemon (depending on size of lemon and how much you want to taste it)
In a large sauté pan, heat up the coconut oil and add the garlic. When the pan is hot and the garlic is caramelized, add chicken pieces and spices. Cook on medium high heat until the chicken has a nice color on both sides. Reduce heat to medium, add wine, cover and cook chicken. When chicken is almost fully cooked (as determined by a meat thermometer), uncover and simmer, reducing sauce if needed. Just before the chicken is ready, add the lemon juice, stir and cook for 1-2 minutes.
GFCF Lemon Dill Carrots
6 medium organic carrots, sliced
1 tbsp organic coconut oil (or olive oil, etc.)
2 splashes white wine (or chicken stock)
Pinch of dill
Sea salt and pepper to taste
Dash of ground ginger (a little goes a long way, or use approximately ¼ tsp freshly grated ginger)
1 overflowing tbsp raw honey
Juice from ½ lemon
In a small/medium sauté pan, heat up the coconut oil and carrots to medium heat. Stir and after a couple of minutes, add the wine and spices. Cover and simmer until carrots start to become tender. Uncover to reduce sauce, add honey and mix thoroughly. Right before the carrots are cooked perfectly, add the lemon juice, stir and cook for 1-2 minutes.
Plate the carrots, spooning a little of the lemon dill sauce from the pan over the top of the carrots. Add chicken to the top of the carrots and drizzle some of the garlic lemon sauce from the pan over the top of the chicken.
Add a cheese crouton for a little crunch, if you like (as pictured above). Stay tuned...I will post the directions on how to make a sheep’s milk pecorino romano cheese crouton very soon.
The chicken and carrots complement each other very well, and you will find that everything tastes light and fresh, yet very flavorful. This is an easy, simple and delicious dinner that everyone will enjoy.

Prince Charming
Monkey


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