Gluten Free Manhattan Chicken Recipe

by Carol Kicinski on February 25, 2011

[donotprint]
[/donotprint]Post image for Gluten Free Manhattan Chicken Recipe

[donotprint]How do you make everyday chicken fancy enough for guests?

First, call it something special – Manhattan Chicken just oozes sophistication! I named this dish Manhattan Chicken because it uses some of the same ingredients found in the classic cocktail, “The Manhattan”.  The fact that it sounds tres chic is an added plus.

Second, roast the chicken parts. Roasted chicken is a favorite for a reason; roasting really makes the chicken juicy and succulent. And it so easy! Just toss the cut-up chicken pieces in some olive oil, lemon juice, salt, and pepper and then let your oven do all the work. I like to use chicken legs with the thighs attached because we are big dark-meat fans in this house and it makes for a generous portion, feel free to use chicken breasts or a combination of parts if you prefer. For maximum flavor use chicken parts with the bone in and the skin on.

And third, make a super simple sauce that adds not only fabulous taste but amazing color. As I said the sauce uses some of the ingredients from the cocktail of the same name; whiskey and maraschino cherries with a dash of lemon zest instead of the bitters and some pomegranate juice.

So there you have it, a Wednesday night meal fancy enough for Saturday night!

Gluten Free Manhattan Chicken[/donotprint]

[print_link]

Gluten Free Manhattan Chicken Recipe

Ingredients

4 bone-in, skin-on chicken thighs and legs (or chicken breasts or combination)
2 tablespoons olive oil
1 whole lemon
1 teaspoon salt
½ teaspoon black pepper
1 cup maraschino cherries, roughly chopped
1 cup pomegranate juice
2 tablespoons whiskey
3 tablespoons cold butter

Directions

Preheat oven to 350 degrees.

Place the chicken on a sheet pan, drizzle with the olive oil. Finely grate the zest of the lemon and reserve for the sauce. Squeeze the lemon juice on the chicken and season with the salt and pepper. Rub the oil all over the chicken piece and then bake for 50 -60 minutes or until the skin is golden brown and the juice from the chicken runs clear when you pierce with a knife.

While the chicken bakes, make the sauce. In a small saucepan, combine the zest of the lemon with the chopped cherries, pomegranate juice and whiskey. Bring to a boil and then simmer, uncovered until the liquid reduces by half and the mixture thickens – about 8 minutes. Stir the cold butter into the sauce to give it gloss and body. Taste the sauce and add some salt and pepper if needed. Reserve until the chicken is done.

To serve, spoon the sauce on top of the chicken or serve on the side.

Servings

This gluten free recipe makes 4-6 servings.

[donotprint]

Ready for dessert?

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes - I can now have my desserts.” – F.R.

Need a quick meal?

Gluten Free Recipes - Simply Gluten Free Quick MealsSimply…Gluten-Free Quick Meals is now available, with over 100 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“The “Simply” in ‘Simply … Gluten-Free Quick Meals’ doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare. – A. C.

“I set the timer on two separate nights and made two complete meals from Carol’s latest cookbook in 30-40 minutes. They not only pleased my family, but gave me new recipes and techniques to get dinner on the table faster every night.” – W. K.

“I love the way this book is laid out – full meals I can make in no time. Love the sense of fun and humor in this book but mostly I love all the gluten free recipes -.” – J. F.
 
The views and opinions expressed on this blog are purely the blog owners. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation.

[/donotprint]

Categories:    Main Dishes

{ 5 comments… read them below or add one }

Julia Lynn February 25, 2011 at 2:09 pm

Sounds delicious!!! YUM!

Reply

Karen February 25, 2011 at 8:14 pm

This looks so good! Love the cocktail reference.

Reply

InTolerantChef February 26, 2011 at 6:52 am

Would never have thought to use the maraschino cherries, great idea to go with a classic combo. Yumm…

Reply

Sarah March 1, 2011 at 7:13 am

I made this on Sunday and everyone swooned! Thank you so much.

Reply

Ann Leizerovici May 12, 2012 at 12:52 pm

Besides the “short-lived” EDF, I feel like I am in a game drought. Nothing is coming out until September!

Reply

Leave a Comment

{ 1 trackback }

Previous post:

Next post: