Rosemary ChickenSubmitted by: MYCEELF
IntroductionA Gluten Free/Dairy Free Rosemary Lightly Fried Chicken. A Gluten Free/Dairy Free Rosemary Lightly Fried Chicken.
2 Tbs Potato Starch
.25 C Almond Meal
.25 C Italian Chestnut Flour
.25 C Rice Flour
2lbs Chicken Thighs (my family prefers bone-in, skin on)
6 tbs Olive Oil
1 tsp Fresh Rosemary or 1 ¨ö tsp dried
12 Baby Red Potatoes or small Yukon Gold Potatoes (enough for 6 people)
Rinse and pat chicken dry. Mix potato starch, almond meal, Italian chestnut flour, rice flour, and seasoning salt (to taste). Dredge chicken in flour mixture. Heat 4 tbs olive oil in skillet. Fry chicken until browned on both sides. Chop onions and potatoes into bite size chunks. Toss onions and potatoes with 2 tbs olive oil, seasoning salt, pepper, and rosemary. Layer potato mixture on the bottom of a roasting pan. Place browned chicken on top. Lay rosemary sprigs on top of chicken, or sprinkle a small bit of rosemary on top. Bake uncovered until potatoes and chicken are cooked through.
Number of Servings: 6
Recipe submitted by SparkPeople user MYCEELF.