Rustic GF Chicken Boscaiola with Mushrooms & Crispy Bacon
A delicious gluten free italian, one pan, mid week delight for your family
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Serves 4
- 1 kilo CHICKEN: , You can choose thigh or breast. I prefer thigh as it cooks beautifully. Dice the chicken for a faster cooking time
- 400 ml CREAM: , Or you can choose coconut cream for a dairy free option
- 4 cloves GARLIC: , Diced
- 1 ONION: , Chopped
- 2 cups MUSHROOMS: , If you choose button mushroom leave them whole as will cook beautifully
- 200 grams BACON: , Chopped, rustic of course
- 200 ml WHITE WINE: , One for you and one for the pan
- 4 tbsp OREGANO:, Dried
- 1 cup PARMESEAN: , Grated
- 1 cup CHERRY TOMATOES: , Whole
Preheat oven 200c. Start with a large baking dish. Place on your cooktop and drizzle with olive oil. Add garlic, onion and bacon. Cook gently for 5 minutes until slightly brown. Remove from the heat
Add your chicken, mushrooms, cream, oregano, white wine, salt and cherry tomatoes. Ensure the liquid ingredients flow through the chicken.
Place in the oven for 30 minutes. The liquid will thicken as the dish cooks beautifully on its own
Remove from the oven, Add fresh parmesan. Serve on gluten free pasta, mash potatoes or just enjoy the dish with a fork straight from the dish!
Serving: 1bowl | Calories: 703kcal | Carbohydrates: 22g | Protein: 21g | Fat: 57g | Saturated Fat: 30g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 14g | Cholesterol: 132mg | Sodium: 1171mg | Potassium: 566mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1942IU | Vitamin C: 13mg | Calcium: 485mg | Iron: 5mg
Course | DINNER
Cuisine | Italian