With Celiac Awareness Month coming up in May, Maille invited me to participate in their recipe challenge to create a gluten-free recipe using Maille Old Style and/or Dijon Originale mustards, which are both certified gluten-free. Mustard is such a versatile ingredient, and I always have a jar in my pantry for sauces (as in Oyster Tempura with Yuzu Honey Dijon Mustard Sauce), sandwiches, pasta dishes, and salad dressings. I immediately thought of a chicken dish I have made before using the Old Style Whole Grain Mustard.
Bone-in chicken thighs are seasoned with whole grain mustard, herbs, and lemon zest, and pan seared until the skin is golden brown and crispy. Next, the chicken is roasted to perfection in the oven, still in the pan with the drippings and a flavorful sauce, and served with vegetables, quinoa, or risotto on the side. Pair the meal with crisp, light rosé, and you’ve got the perfect Spring meal.
This is a delicious dish equally befitting for a cozy weeknight in, or a night of elegant entertaining! Flour is not needed as a thickening agent in this pan sauce, which makes it a great dish for those who are on gluten-free diet.
While I was researching about gluten-free cooking, I read about some precautions that need to be taken to prevent cross contamination, including removing porous cooking utensils and surfaces (wooden spoons, cutting boards, non-stick skillet) that may be contaminated with gluten. Because people’s levels of sensitivity to gluten vary tremendously, a trace amount of gluten may have adverse effect. Here are some tips on gluten-free entertaining I found to be helpful and thought I’d share with you.