This has quickly become one of our favorite dishes. It was so great to find a new thing to do with chicken! We serve it over noodles (egg noodles for my hubby, gluten-free for me) with veggies on the side. One of the things I missed the most when going dairy-free was creamy sauces. This has that creamy feeling I love, and the touch of vinegar gives it a delicious tang. It's not a strong vinegar taste, just enough to give it a lift. :)
Creamy Artichoke Chicken Bake
Gluten-free, dairy-free, nightshade-free
Serves 2-4 (easily doubled, just don't fully double the salt)
Takes 45 minutes to an hour, start to finish
Preheat oven to 350
1 to 1.5 pounds boneless, skinless chicken breast
-Lay pieces on a plate or tray and season with salt, pepper,
and a little bit of onion powder.
2 Tablespoons olive oil
¼ cup gluten-free flour mix (I use 2 Tablespoons millet
flour/2 Tablespoons tapioca starch)
~ season flour
with a little salt and black pepper
1 cup low- sodium chicken stock
1 cup thick “cream” from a can of coconut milk (I use
Native Forest brand)
+ ¼ cup liquid
from the can (if you prefer the sauce a little thinner, just use the whole can)
1 Tablespoon finely minced fresh rosemary
1 teaspoon salt
¼ - ½ teaspoon black pepper
½ teaspoon dried onion flakes
6 ounces marinated artichoke quarters, roughly chopped
2 teaspoons vinegar (I use coconut vinegar)
Two options: cook the entire dish in a saucepan or skillet
that can go straight into the oven, or cook in the pan, then transfer to an
oven-proof dish for baking.
-Heat olive oil in the skillet or saucepan over medium-high
heat. Lightly cook the chicken breasts on both sides, then set aside on a
plate. Reduce heat to medium or medium-low.
-To the remaining oil, add the seasoned flour. It might look
too dry but be patient. Keep stirring it, and all the oil should absorb into the
flour. Cook, stirring often for one or two minutes.
- Start adding the chicken stock a little at a time, stirring
constantly. Be careful, as it will steam madly at first. Stir each addition in
well before adding more. If it seems lumpy, you can try using a whisk to smooth
it. Add the coconut “cream” and liquid. Let cook, stirring often, for 5-10
minutes. (While waiting, start heating water for the pasta)
- Add seasonings and chopped artichoke quarters and stir into
sauce.
- Chop browned chicken into bite-sized chunks and add to
sauce. Remove from heat.
-Stir in vinegar. (This just gives a subtle tang to the
sauce, not a strong vinegar flavor)
-If using an oven-proof pan, put it directly into the oven
at this point.
-If not, transfer sauce to an oven-proof baking dish.
-Bake, uncovered, for about 20 minutes, until the chicken is
cooked through.
-Let cool for 5-10 minutes. Serve over noodles.
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