I’ve been making a variation of this tender, flavorful chicken since I was a child; it is one of the first entrees I ever learned to cook by myself. Made with organic, free range, antibiotic and hormone-free chicken, it is also a simple and delicious addition to an anti-inflammatory diet. I usually have all of these ingredients on hand, so this dish is also an easy fall-back recipe for busy weeknights.
The chicken is shown here nestled on a bed of Wild Rice with Dried Apricots and Pistachios (recipe from Eating Well magazine). I never ate much wild rice before meeting the Midwestern Gentleman, but this tasty, low-glycemic, aquatic grass — yes, it’s a grass, not a grain — that is so popular in Minnesota has become a welcome staple in our gluten-free kitchen.
Ginger-Madeira Poached Chicken Thighs
2 cloves garlic
1/2 tsp ground ginger or 1 Tbsp fresh ginger root, grated
1/8 to 1/4 tsp cayenne pepper
3 Tbsp (gluten free) soy sauce
1/4 cup Madeira wine
1/3 cup water
8 chicken thighs
Bring the first six ingredients to a boil in a heavy saucepan. Reduce heat to low, add chicken, cover, and simmer for 10 minutes. Turn the chicken, raise heat to medium-high, and simmer, uncovered this time, for another 8 to 10 minutes, until chicken is golden brown and sauce is reduced by half or more. Makes 4 servings.