Since it's Cari's day off, and she's hanging out with us (making for a very happy sister and kitty, not to mention a pretty pleased mom) I wanted to make a lunch that would be gluten-free and full of flavor. There was a recipe for Chicken Thighs with Smoky Roasted Peppers in the aforementioned magazine that I decided to flavor-bump just a bit! We served it with some steamed rice, but for those that would prefer pasta or bread, it's got a great sauce for sopping.
Give it a try~ it's smoky and tasty and just plain delicious! "Mangia"~
Smoky Chicken Thighs and Veggies
2 pounds skinless & boneless chicken thighs
salt and pepper, to taste
1/4 cup rice flour
3 tablespoons olive oil
1/2 teaspoon celery seeds (this isn't essential, but it added a nice flavor)
5 cloves garlic, sliced thin
1 cup White Wine (we used Chateau St. Michelle Chardonnay)
One 28-ounce can roasted whole tomatoes in juice
1/2 cup Kalamata olives
1 cup zucchini, roughly chopped
1 jar roasted red peppers, drained
Heat frying pan over medium-high. Add 2 tablespoons olive oil. Season chicken with salt & pepper and add to pan. Sprinkle with rice flour; brown on each side, 5-6 minutes total. Transfer to plate. Add remaining olive oil, celery seeds and garlic; cook for 2 minutes. Add wine and deglaze the pan. Add tomatoes and cook for 5 minutes. Add chicken and remaining ingredients; stir gently to combine. Turn heat to medium, cover and cook for 10 minutes. Remove lid and cook for another 4-5 minutes, or until liquid has evaporated a bit. Serve over rice, pasta, or with a good bread for sopping up sauce.