MealsFebruary-March 2017

Gluten-Free Chicken with Paprika, Potatoes & Rosemary


Gluten-Free Chicken with Paprika, Potatoes & Rosemary

Photography by Andrew Purcell

This rustic dish is a homey, comforting gluten-free meal. Inspired by the cooking of my husband’s Hungarian grandmother, it’s simple and crowd-pleasing. Fresh rosemary jazzes up the Eastern European flavors.


⅓ cup + 3 tablespoons gluten-free all-purpose flour blend of choice, divided
8 bone-in skinless chicken thighs (about 3 pounds)
2 teaspoons coarse salt, divided
2 teaspoons ground paprika, divided
6 cups (1-inch diameter or larger) quartered red potatoes (about 2 pounds)
¼ cup + 1 tablespoon vegetable oil, divided
2 yellow onions, halved and sliced into ½-inch rings
10 garlic cloves
2 tablespoons tomato paste
1 tablespoon + 1 teaspoon Dijon mustard
½ cup white wine, such as sauvignon blanc
1 cup low-sodium gluten-free chicken broth
1 teaspoon honey
1 bunch fresh rosemary sprigs, tied together with kitchen twine


1. Place ⅓ cup flour in a large bowl and dredge the chicken, shaking off and reserving excess flour. Sprinkle chicken all over with 1 teaspoon each of salt and paprika.

2. In another large bowl, toss potatoes with remaining 1 teaspoon each of salt and paprika. Place potatoes in the slow cooker.

3. Heat 2 tablespoons oil in a heavy 10-inch saute pan over medium-high heat. When hot, add half the chicken and cook, turning pieces halfway through, until lightly golden brown on both sides, about 6 minutes. Place browned chicken on top of the potatoes in the slow cooker. Repeat with another 1 tablespoon of oil and remaining chicken, about another 5 minutes, then add to the slow cooker.

4. Add 1 tablespoon oil, onions and garlic to the saute pan. Saute, breaking up the onion rings, until onions are softened, about 4 minutes. Place onions over the chicken in the slow cooker.

5. Add remaining 1 tablespoon oil, 3 tablespoons flour, tomato paste and mustard to sauté pan and cook, stirring well, until flour is no longer visible, about 30 seconds. Remove pan from the heat, add wine, then return pan to high heat and bring to a boil. Boil 1 minute, whisking. Then add chicken broth and honey and boil another 3 minutes, whisking until almost smooth. Pour mixture over onions, chicken and potatoes. Nestle in the rosemary. Cover and cook on low until chicken is tender, 4 hours. Remove rosemary before serving.

Each serving contains 431 calories, 14g total fat, 3g saturated fat, 0g trans fat, 59mg cholesterol, 742mg sodium, 48g carbohydrate, 4g fiber, 9g sugars, 22g protein, 22Est GL.

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