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Creamy Tuscan Chicken with Parmesan and Lemon Herb Crumble

This recipe was developed and presented by Aisling Larkin at the 2024 Coeliac Society Gluten Free Roadshow.

Ingredients

Tuscan Chicken:

  • 800g chicken thighs
  • 1 tin (240g drained) butterbeans/cannellini beans
  • 100g gluten-free plain flour
  • 2 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp dried oregano (gluten–free)
  • 3 cloves fresh garlic
  • 100g sun-dried tomatoes, roughly chopped
  • 250mls cream/dairy-free cream
  • 3 tbsp sundried tomato pesto (gluten-free brand)
  • 200 ml gluten-free chicken stock (made with 1 gluten-free stock cube and 200 ml boiling water)
  • 50g grated Parmesan cheese
  • 200g spinach leaves, shredded
  • Salt and pepper to taste
  • 1 tbsp oil from sun-dried tomatoes (for searing)
  • Handful fresh basil
  • Optional: 10 small leaves fresh oregano

 

Parmesan Lemon Herb Crumble:

  • 50g gluten-free breadcrumbs
  • 30g grated Parmesan cheese
  • 2 tbsp fresh basil, chopped
  • 1 tsp garlic powder(gluten free)
  • 1 tsp onion powder (gluten free)
  • Zest of 1 lemon
  • 1 tbsp olive oil

Method

  1. Prepare the Chicken: Trim the chicken thighs. Mix the gluten-free flour, paprika, oregano, salt and pepper on a plate. Coat the chicken pieces evenly in this mixture.
  2. Sear the Chicken: Heat 1 tbsp of oil from the sun-dried tomatoes & 1 tbsp rapeseed oil in a pan over medium-high heat. Sear the chicken for 4 minutes per side until lightly browned (no need to fully cook through as it will finish cooking in the slow cooker). Remove the chicken and set aside.
  3. Prepare the Sauce: In the same pan, reduce the heat to medium, and add the garlic, oregano, and sun-dried tomatoes. Cook for 1-2 minutes until fragrant. Pour in the beans, cream, stock and add 50g of grated Parmesan. Stir and bring to a gentle simmer.
  4. Transfer to Slow Cooker: – Place the browned chicken thighs back in the slow cooker. Pour the sun-dried tomato and Parmesan sauce over the chicken. Add the shredded spinach.
  5. Cook: Cover and cook on low for 2-3 hours or high for 1.5-2 hours, until the chicken is tender and fully cooked through.
  6. Make the Parmesan Lemon Herb Crumble: While the chicken is cooking, mix the gluten-free breadcrumbs, Parmesan cheese, chopped basil, garlic & onion powder, and lemon zest in a bowl. Heat 1 tbsp of olive oil in a small pan and toast the breadcrumb mixture until golden and crispy. Set aside.
  7. Serve: Once the chicken is ready, stir in fresh basil and/or oregano and top each serving with a generous sprinkle of the Parmesan Lemon Herb Crumble. For extra freshness, garnish with fresh basil if desired.

Nutrition

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All recipes are created by Frances Buckley MSc.
Licenced food safety trainer. MSc in Applied Culinary Nutrition.
Currently Technical Food Advisor at Coeliac Society of Ireland.

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