Braised Chicken Supper with Rice Vinegar and Flax, served on a bed of Zucchini Pasta
Dietary Info: GF/DF/PA/SF
For the Chicken:
4.4 lb chicken, skin on. Cut into 6 pieces: 2 legs (with thighs attached), 2 breasts, and 2 wings (reserve extra bones for stock if you wish)
Himalayan salt, and freshly ground pepper
2 tsp. olive oil
For the Simmer Sauce:
1 tsp. olive oil
1/2 onion (125g), finely chopped
2/3 c. shaoxing cooking wine
1/3 c. rice wine vinegar
2 c. organic chicken broth
1 medium size tomato (123g), roughly chopped (skin on)
1 Tbs. dijon mustard
30g ground flaxseed
Freshly ground pepper
For the Zucchini “pasta”:
1 medium zucchini, cut into thin pasta-like strips
To garnish (optional):
Grated parmesan cheese (if dairy is included in your diet)
OR nutritional yeast flakes (dairy free option)
Season chicken on both sides with salt and pepper.
Heat 2 teaspoons olive oil in a skillet on medium high heat and sear the chicken for about 5-7 minutes on each side, or until both sides are golden brown.
Remove chicken from pan and set aside. Add 1 teaspoon olive oil to the same skillet, reduce heat and sauté onions until golden brown. Add shaoxing cooking wine and simmer for 5 minutes. Add rice vinegar and simmer for another 5 minutes. Add chicken stock, chopped tomato, mustard, salt and pepper. Now add the reserved chicken pieces, partially cover and cook for 7 mins. Reduce heat, cover and simmer 20 mins or until chicken is cooked through. Remove chicken and set aside in a covered bowl.
Add the ground flaxseed slowly to the simmer sauce, bring to a boil stirring 3-5 minutes to thicken. Add zucchini strips to sauce and cook until zucchini bends easily, about 5 minutes. Stir in 2 tsp. freshly ground pepper, remove from heat.
Spoon zucchini pasta onto plate, add two chicken pieces on top and then carefully ladle 1/2 c. of the simmer sauce over chicken. Add a sprinkle of freshly ground pepper on top, and garnish with parmesan if desired (we ate it just the way it is, and it was DIVINE. Mouth-watering good.
Nutrition information per serving (one chicken leg with thigh (skin on), and 50g breast + 1/2 c. simmer sauce): Calories 418, Fat 32g, Carb 2g, Protein 30g
Special Dietary Needs:
Gluten Free/Grain Free = GF
Dairy Free = DF
Sugar Free = SF
Paleo Approved = PA
Vegetarian = V
The above codes for specific dietary requirements will be found under each recipe title.