No Time To Be Chicken!

It's been quite a few weeks around the Keatley house. Between dealing with some health issues, volunteering at Salem Alliance's Great Expectations dinner to help out friends, Ron and Shelly West, and working more hours to cover the bosses' classes as he's off coaching at competitions, our meals haven't quite been up to Mangia Mamma standards. I decided the last couple of days to remedy that with a few easy but equally delicious meals~ Mary made a won ton soup Monday that was perfect for the cold weather without being overly heavy; I made meatloaf last night since my brother-in-law from Idaho was stopping overnight on the way to a job interview, and today's lunch was a take-off of a Rachael Ray dish from her magazine this month.

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.