Gluten Free Italian Deviled Chicken with Tomato and Eggplant

This recipe comes from Amanda's ventures into trying something new.  This time she went to the Edmonton Public Library and browsed their cookbooks.  She often take out the gluten free slow cooker cook book, but this time a cookbook called Gluten-Free Italian: Over 150 Irresistible Recipes Without Wheat--From Crostini to Tiramisu by Jacqueline Mallorca caught her attention.

Although the desserts sound really amazing to try, we tested out the Deviled Chicken with Tomato and Eggplant that tasted really good so I had to share.  It seems that whenever we make something that has a chicken broth base it turns out really well.

So here's what you need:

  • 1 pound chicken thighs skinless and boneless (we had chicken breasts)
  • 3 tbs extra-virgin olive oil
  • Fine salt and black pepper to taste
  • 1/4 tsp hot red pepper flakes for taste
  • 2 small globe eggplants (we used two zucchini's because that's what we had on hand), choppped to 1 inch chunks
  • 1 yellow onion halved and sliced
  • 2 garlic cloves slices
  • 2 large tomatoes cubed or 1 cup canned plum tomatoes, chopped with juice
  • 3/4 cup chicken broth (be sure to check the label to ensure it is gluten free)
  • 12 pitted kalamata olives halved
  • 1tbs capers (found near the pickles in the grocery store), rinsed and drained.
  • 2 tbs corn starch and 2 tbs water to use as thickener
  • 2 tbs chopped parsley to top (to be honest I forgot this step)
  1. Half chicken thighs (or quarter chicken breasts) into reasonable pieces that will cook
  2. Heat 2 tbs of olive oil in skillet and brown chicken on both sides.  You don't have to cook it through because the chicken will go back into the pan.
  3. Transfer to plate and season with salt, pepper and red pepper flakes
  4. Add another 1 tbs of olive to the same pan and brown onions eggplant, onion, and garlic to cook for 5 minutes until soft
  5. Return chicken to skillet and add tomatoes and stir.  
  6. Add chicken broth, bring to a boil and simmer partially covered for 15 minutes.  This will help cook the meat right through.
  7. Turn the chicken pieces over and add olives and capers, and cook for an additional 10 minutes or until chicken is cooked through.
  8. Be sure to taste to see if more seasoning is needed.
  9. Stir in corn starch mixture to thicken up.
Recipe book says to serve with steamed rice or creamy polenta and some bread.  Maybe a Kinnikinnick gluten free french bun?

Like the recipe?  Buy the book!  

Gluten Free Edmonton - A Celiac guide and resource for gluten free information in Edmonton, Alberta