A chicken dish with silky, white wine gravy that's all gluten-free.
Course Main Course, Sauce
Keyword chicken, gluten-free, sauce
Author Jen @ glutenfreethyme.com
5poundwhole chicken You will be using the raw thighs, legs and wings from one whole chicken for this recipe. So, you will need to cut those pieces off while raw, before cooking. The breast meat can be cut and used to bake separately. And the bones can be used to make stock. You can also go to your local butcher for chicken parts as well.
good olive oilto coat pan (California or Kirkland)
Kosher saltTo taste
ground peppercornTo taste
7ounceswhite wineSweet, like a Moscato
1tablespoongluten-free all-purpose flour Use a good brand, like Cup4Cup
Preheat oven to 400 degrees on convection roast. Heat a cast iron skillet, with a thin layer of good olive oil in it, on high.
While waiting, dry fresh chicken parts with a paper towel. Leaving skin on, liberally season both sides of chicken pieces with salt and pepper.
Once cast iron is hot, carefully place chicken pieces in pan, skin side down. *Be careful, as the oil can splash. I use a splatter screen to cover the skillet.
Let skin brown and crisp, approximately 2 minutes on skin side. When skin side is browned, flip chicken pieces over to other side. So, skin side will be up. For wings, meaty side will be up.
Quickly and carefully place skillet in hot oven using safe oven mitts. Let chicken pieces convection roast for approximately 20 minutes. Then switch oven to broil and with oven mitts, place skillet on the closest rack to the broiler. Let chicken broil for approximately 5 to 10 minutes, depending on oven power.
Watch carefully and when tops are golden and crisped, they are done. Carefully take out hot skillet and place atop oven on low heat.
Working quickly, remove chicken parts, then plate and tent with foil. Set aside.
Begin scraping bottom of pan by adding a splash of your white wine to pan. Only a splash. Use a hefty and sturdy wooden spoon for this. Stirring constantly, add the tablespoon of flour to cast iron skillet. *Mixture will clump but stir vigorously, and it will even out.
Once mixture begins to smooth, add remaining amount of wine along with salt and pepper to taste.
Stir and let gravy begin to thicken for a couple of minutes, being mindful not to burn.
Once gravy thickens slightly, take skillet off heat. Gravy will continue to thicken.
Take off tented foil over chicken that was set aside.
Scoop gravy onto chicken pieces, coating the tops of each.
Eat with fork and knife......yeah right. Devour using hands.