8-12 chicken thighs (3-4 lbs)
1/2 tsp salt
1/2 tsp pepper
1/3 cup olive oil
1/2 stick butter
1/2 cup minced shallots
2 bulbs garlic, cloves peeled and chopped (yes, 2 bulbs – about18-20 cloves!)
1/2 cup red wine vinegar
2 cups chicken broth
2/3 cup plain yogurt or sour cream
2 Tbsp dijon GF mustard
4 Tbsp tomato paste
2 tsp corn starch, dissolved in 1/4 cup water
Salt and pepper chicken pieces and brown in olive oil and butter on all sides in large skillet. (Do 2 batches if necessary.) Remove pieces to a plate. Add shallots and garlic to oil and saute’ until slightly browned. Place chicken in a large baking dish and pour broth mixture over. Bake at 300* for 45min – 1 hour. Near end of baking time, whisk together yogurt, mustard, and tomato paste. In a separate bowl, whisk together corn starch and water. When chicken is done, remove to a plate. Heat liquid from chicken over medium heat and stir in yogurt mixture. Stir in cornstarch mixture as well, and continue stirring until sauce thickens. Serve chicken pieces and sauce over rice.
Wow, this looks yummy! I would have to make it dairy free too, but I think it would work.
I stumbled over your blog while searching gf blogs. I am a gluten-free cooking, homeschooling mom too.
Betsy
Hi Betsy! Thanks for your comments – it is great to hear from other homeschoolers and gluten free folks! I bet you could substitute coconut milk in this recipe. And I’m sure soy or rice milk would work, too.
Sounds really good, Melanie. Stephanie at A Year of Crockpotting (GF) had a similar recipe recently. (I remember the 20 cloves of garlic!) Something to keep in mind if you ever want to go the crockpot route. I would try to make it dairy free, too, probably just leaving out dairy entirely.
Thanks,
Shirley