These are the ramblings of a self-described wheat, grain and gluten-free “gourmet girl” that loves to cook and eat good food. I love creating and sharing recipes and photographing “beautiful food”. In July 2012, I eliminated wheat, grains and added sugar from my diet and rediscovered real, whole fresh foods again and effortlessly lost 65+ pounds. Join me in my wheat, grain and gluten-free journey. See how easy it is to enjoy grain free gourmet, one meal at a time! Welcome to my blog. Enjoy!
This evening I had planned to roast some chicken thighs and baby eggplants for dinner, but unfortunately, my eggplants were no longer fresh and I had to pitch them. So...a quick re-grouping was in order! I decided to make a simple rustic style roasted chicken dish that I just threw together. I had 5 boneless and skinless chicken thighs (about 1-1/2 pounds total), 5 small zucchini, 3 large cloves of minced garlic, half of a sliced medium onion, a couple large handfuls of grape tomatoes, white wine (chardonnay), sea salt, freshly ground black pepper, red pepper flakes and herbes de Provence. I seasoned the chicken thighs with sea salt and black pepper and then lightly browned them in some olive oil over medium-high heat until golden and then transferred them to a plate. In the same pot, I tossed in the sliced onions along with the zucchini (sliced into 1/2" thick slices) and cooked them while stirring frequently until lightly cooked. I then added in the minced garlic and cooked for another minute, sprinkled in a generous pinch of red pepper flakes and then added about 1/2 cup of white wine to deglaze and loosen the browned bits accumulating on the bottom of the pan. I dumped the entire veggie and wine mixture into a large rectangular casserole dish and spread the veggies out into an even layer and sprinkled with a pinch of herbes de Provence. I placed the chicken thighs on top of the zucchini mixture and surrounded the thighs with beautiful plump grape tomatoes and another generous pince of herbes de Provence and sea salt. I popped it into a 400 degree F oven for 35 minutes and roasted until the chicken was browned and the tomatoes were roasted and had begun popping open. After removing from the oven, I sprinkled it with some shredded Parmigiano Reggiano and chopped fresh Italian parsley. It was rustic, fresh and simple and full of fresh flavors. I snapped a few photos for you to see below. The best part of this recipe is there is no exact measuring required...a little of this and a little of that -- it's my favorite kind of recipe to make! Enjoy!