Gluten Free, Dairy Free Chicken á la King

On a cold, rainy, late winter day, nothing tastes more comforting than a hot, creamy meal. If you’re avoid dairy and wheat, as I am, making a dinner that meets that criteria can be tricky. Changing out a few ingredients with comparable dairy/gluten free options is much easier and tastier than one might think. The secret is a “roux” that is created from blending dairy free margarine with finely ground rice flour and chicken broth. The best part is you’ll be warmly satisfied and your happy intestines will thank you for it.

Gluten Free Dairy Free Chicken á la King*

Serves 4

4 tablespoons dairy free margarine (I use Earth Balance brand)

4 tablespoons finely ground rice flour** (may use brown rice flour instead)

4 cups warmed chicken broth (I use an organic brand in a box)

1 cup of cooked chicken, chopped

1 1/2 cups of chopped shiitake mushrooms

1-2 tablespoons of extra virgin olive oil

1/2 cup jar of pimentos (drained)

1-2 tablespoons of sherry

2 sprigs of fresh rosemary, chopped for garnish (optional)

sea salt and freshly ground black pepper to taste

4 toasted, gluten free, English muffins

1. Coat a small skillet with olive oil and saute the shiitake mushrooms over medium high heat until soft (about 3 minutes). Set aside.

2. Warm chicken broth in a small sauce pan until slightly steaming, but not boiling.

3. In a large, heavy bottomed pot, melt the dairy free margarine over medium high heat. Slowly add rice flour one tablespoon at a time, stirring constantly and quickly to make a thick, dough-like mixture called a roux.

4. Slowly pour in chicken broth, continuing to stir constantly and quickly, to incorporate the broth with the roux into a thick, gravy-like mixture. It is important to work fast during this process so that the ingredients blend smoothly. If the base has to much broth, shake in a bit more rice flour one tablespoon at a time, stirring constantly.

5. Reduce temperature to medium heat and continue to stir to avoid scorching. Add cooked chicken, sauteed mushrooms, jar of pimentos, sherry, salt and pepper until well combined and warmed throughout.

6. Serve immediately over toasted English muffins and sprinkle with freshly topped rosemary.

* If gluten or dairy is not an issue in your diet, replace dairy free margarine with butter, rice flour with all purpose flour and gluten free English muffins with toasted wheat bread or English muffins.

** gluten free, rice flour can be bought at Whole Foods, the natural food section of your grocery or online. Ener-G brand is the only brand that is free of potential cross-contamination from nut flours.