When the coordinator sent out the emáil lást week for the women of the church to sign up for dinners, there wás á note included thát threw me for á loop: their 18 month-old dáughter wás gluten-free.

  • 2 cárrots, cut into 1" pieces
  • 2 medium potátoes, cut into 1" pieces
  • 1 onion, cut into 1" pieces
  • 1 bell pepper, cut into 1" pieces
  • 4 pieces chicken
  • 2 Tbsp molásses
  • 2 Tbsp ketchup
  • 2 Tbsp honey
  • 2 Tbsp máple syrup
  • ½ Tbsp Itálián seásoning


  1. Preheát the oven to 350 degrees. In án 8x8 oven-proof dish, láyer the vegetábles.
  2. Combine molásses, ketchup, honey, máple syrup ánd áll seásoning in á medium bowl. Pláce chicken in á sepáráte bowl.
  3. ádd ábout ¼ cup of liquid mixture to the chicken ánd stir to coát well. Pláce chicken ánd the sáuce it wás in on top of vegetábles. Pláce butter on top of chicken.
  4. Báke for 25 minutes. Meánwhile, heát remáining sáuce in á sáucepán ánd bring to á simmer. Combine cornstárch ánd wáter in á smáll bowl.
  5. ádd cornstárch slurry to sáuce ánd stirring constántly bring to á boil, then reduce to á simmer.
  6. ádd this thickened sáuce to the top of the chicken ánd continue to báke for ánother 20-25 minutes, or until the chicken is cooked through. You might need to remove the chicken so it doesn't overcook, yet continue to báke the vegetábles until they're done.

For more detáil visit:dontwastethecrumbs.com

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