Ginger-Madeira Poached Chicken Thighs (GF/DF)


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.

This entry was posted in alliums (garlic/onions), Anti-Inflammatory Ingredients, chile pepper, Dairy-free, Entrees, ginger root, Gluten-free, Nut-free, Recipes, spices. Bookmark the permalink.

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