Gluten Free Version White House Kitchen Herb-Roasted Chicken with Braised Greens

G-Free Version White House Kitchen Garden Herb-Roasted Chicken with Braised Greens

G-Free Version White House Kitchen Garden Herb-Roasted Chicken with Braised Greens

5.0 from 1 reviews
Gluten Free Version White House Kitchen Garden Herb-Roasted Chicken with Braised Greens
 
Prep time
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Gluten Free Version White House Kitchen Garden Herb-Roasted Chicken with Braised Greens
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 3 tablespoon chopped mixed fresh herbs (such as rosemary, thyme, sage and parsley)
  • 1 tablespoon French's Dijon mustard (this is gluten free)
  • 2 tablespoons extra virgin olive oil
  • 1 3 to 4 pound chicken, quartered
  • salt and pepper
  • 2 slices of Hempler's bacon (this is gluten free)
  • 1 large red onion, diced
  • 2 bunches kale, collard or mustard greens (a mix also works well), stemmed and torn
  • ¾ cup Swanson Chicken Stock (this is gluten free)
Instructions
  1. Mix the herbs, mustard and olive oil in a non-reactive baking dish. Add chicken, season with salt and pepper and turn to coat evenly.
  2. Cover and marinate in the fridge at least 1 hour or overnight.
  3. Preheat oven to 450 degrees f.
  4. Place chicken on a foil-lined baking sheet and roast until meat is cooked through and the skin is crisp, 30 to 40 minutes.
  5. In a Dutch oven, sauté the bacon over medium high heat until rendered, about 5 minutes.
  6. Add onion and cook until translucent, 6 to 7 minutes.
  7. Add the greens, in batches, and sauté until wilted, about 4 minutes.
  8. Add the chicken stock, cover and gently braise over low heat until tender, about 40 minutes. Season with salt and pepper and serve with chicken.
Notes
Original Recipe by:
Cristeta Comerford
White House Executive Chef
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Comments

  1. This is really good! Perfect for a President.