Chicken Canzanese

When I first say the listing for Chicken Canzanese in the chicken bible, I thought it was a Chinese dish but turns out it’s a very old Italian recipe. I’ve resized and revamped it for those of us with allergies. It originally made eight servings so I’ve reduced it to 4. I’ve also changed the white wine in the original to chicken stock plus a touch of rice vinegar and honey. Since I’m used to using dried herbs rather than fresh, I’ve also reflected that change in this recipe. I hope you enjoy it as much as I did!

Preheat oven to 325 degrees. In an ovenproof skillet (about 10-12 inches), heat over medium high heat:

1 teaspoon olive oil

Add:

1 ounce prosciutto cut into 1/4 inch cubes*

Cook, stirring frequently, until just starting to brown. Add:

3 teaspoons chopped garlic

Cook, stirring often, until garlic just starts to brown. Transfer the prosciutto and garlic to a small bowl. Dry with paper towels:

4-5 chicken thighs, skin on

Dust them with pepper to taste (no salt is necessary in this recipe because of the salt in the prosciutto. Replace the skillet on the heat and add:

1 teaspoon olive oil

the 4-5 chicken thighs, skin side down

Cook until well browned on the first side (about 5 minutes) then turn over and brown on the meat side, reducing heat to medium (about 5 more minutes). Transfer the chicken to a plate. Drain all but 2 tablespoon of the oil from the skillet (the chicken will release quite a bit of fat). Add to the skillet over medium heat:

2 tablespoon all purpose gluten-free flour

Whisk to combine and let the flour cook for about 30 seconds while whisking before adding:

2 cups of chicken stock

drizzle of rice vinegar (about 1/4 teaspoon)

drizzle of honey (about 1/2 teaspoon)

1/4 to 1/2 teaspoon dried rosemary (depending on your taste)

1/2 teaspoon dried sage

dash (1/8 teaspoon) ground cloves (or add 2 whole cloves – just remember to remove them before serving)

2 bay leaves

1/4 teaspoon red pepper flakes (optional depending on your taste)

Whisk to combine and cook until slightly thickened. Add the prosciutto, garlic, and chicken (skin side up) to the skillet, nestling the chicken into the sauce. Bake in preheated oven for about 1 to 1 1/2 hours. After about 15 minutes check and see if the sauce is bubbling; if it is reduce oven temperature to 300 and cook until chicken is tender. Sauce should have thickened but if it’s still thin, remove the chicken from the sauce (move to a plate and cover) and cook the sauce on the stovetop for a few minutes until reduced to approximately 1 1/2 cups. Remove from the heat and whisk in:

1 tablespoon vegan margarine

1 tablespoon lemon juice and 1/4 teaspoon lemon zest

Stir to combine and then pour the sauce around the chicken. Remove the bay leaves (and whole cloves if used) before serving. Serve over rice, mashed potatoes, or polenta.

*Prosciutto can become tough if fried when very thinly sliced so it’s recommended that a 1/4″ piece be used to cut “chunks” for this recipe. However, my deli wasn’t able to provide a “slab” of prosciutto because of shortages now due to the pandemic so I used the thinly sliced prepackaged prosciutto instead. Seemed to work alright but I simply chopped it into larger pieces than 1/4″.

Stuffed Turkey Rolls

I found some turkey breast filets at the store the other day and wondered how to cook them without drying them out. Turkey breast filets can be either too thick or too thin; these were very thin. I used to make a turkey “napoleon” for my husband and I wondered if it would work as a roll. It not only worked, but they turned out delicious. The stuffing can be made ahead and is enough to stuff 6-8 turkey filets depending on their size. Of course, any stuffing recipe will work but I made my sausage and mushroom stuffing, adding half a pear for a little sweetness and it turned out succulent. The stuffing is the most time consuming part of this process.

Serves 3-4.

To make the stuffing, over medium a 10″ skillet, heat:

2 tablespoons olive oil

When hot, add:

1/2 medium onion, finely diced

2 small stalks celery, finely diced

1/2 medium pear, minced

3 ounces mushrooms, finely diced

Stir and reduce heat to medium low. Cover the vegetables for about 5 minutes until they are tender. While they cook, break up 2 slices of bread (I used the quick oat bread recipe on this blog). If using a different bread, be sure to crumble into small pieces. When the vegetables are soft, add them along with the oil to the bread crumbs, mix thoroughly. To the skillet add:

4 ounces sausage, any kind your family likes

Cook thoroughly, breaking it up as it cooks into a “minced” meat consistency (like hamburger). This should only take a couple of minutes. Add to the stuffing mix along with:

Salt and pepper to taste

1/2 to 1 teaspoon of ground sage

If your turkey filets are square, you’ve hit the jackpot! Mine were triangular. Add about 1/3 cup of the stuffing on the longer side of the filet and pull the smaller side over it. I used bacon to wrap and hold the roll but I would suggest using porchetta instead because the bacon had too strong a flavor and almost overpowered the turkey roll.

Once rolled and wrapped, secured with toothpicks if necessary, place in a 10″ skillet with a little oil so that the bacon doesn’t stick. Cook over medium heat for approximately 2-3 minutes per side, getting all four sides.

While the turkey rolls are cooking, heat 2 tablespoons olive oil in another 10″ skillet. When hot add:

3 ounces of mushrooms

1/2 medium pear, minced

Cook for a 2-4 minutes, salt and pepper to taste and add:

2 tablespoons all purpose gluten-free flour

Stir to combine so that all the oil is floured and cook over medium low heat for 1-2 minutes to cook the flour. Add:

1 1/2 to 2 cups turkey (or chicken) stock

Stir to combine and stir constantly until thickened into a gravy.

Serve the turkey rolls over mashed potatoes (or rice), adding gravy to each of the servings. Enjoy!

Roasted Turkey Breast with Pears and roasted sweet potatoes

I’m always looking for new ways to cook chicken and turkey. A couple months ago, I blogged a recipe for pork loin with a pear gravy. It came out so good I wondered how pear would go with turkey. Turns out placing sliced pears (or you could use apples) under the skin of the turkey breast keeps it moist while it’s roasting (just be sure not to over cook it!). And yes, I made gravy and added some cooked pears to it, oh so delicious!

Preheat oven to 400 degrees. To feed four:

4-5 pound bone-in turkey breast

Clean thoroughly, removing any feathers or pin feathers left behind along the outside of the skin. Push your fingers under the skin and break the membrane holding the skin to the meat. Prepare a baking dish large enough to hold the turkey along with 2 cups of diced sweet potato. Spray the dish with non-stick cooking spray. Place the turkey in the dish, skin side up.

Wash, peel, core and slice:

1 medium, not too ripe pear making sure all the slices are about the same thickness

Place the pear slices, overlapping slightly between the skin and the meat of the turkey breast. When the pears are in place, , salt and pepper the pears. Using small skewers, pin the skin to the meat to hold the pears in place. Salt and pepper the skin (I also used some garlic powder along with some sage).

Peel and dice up (large pieces) 2 medium sweet potatoes and place around the breast, spray the sweet potatoes with a non-stick cooking spray (or before you add them, add 1 tablespoon of olive oil to them and stir to coat). Salt and pepper the potatoes. (My mother always used white potatoes.)

Bake at 400 degrees for approximately 20 minutes then reduce heat to 350 degrees for about an hour to 75 minutes or until the breast measures 155 degrees when a thermometer is inserted in the thickest part. (It should be cooked to 160 degrees but it will continue cooking after you take it out of the oven.)

Remove the pins and the skin. Cover loosely with a large pan or, if no alternative is available, aluminum foil (should be a last resort!). Let rest for about 10 minutes before slicing. Serve with the pear slices.

If gravy is desired in a 4 cup saucepan heat:

1 cup turkey (or chicken) stock

1 medium ripe pear, peeled cored and mashed

Bring to a boil. While it’s heating whisk together:

1/2 cup turkey (or chicken stock)

2 tablespoons all purpose gluten-free flour

When the stock is boiling, whisk in the flour slurry and keep whisking until the mixture thickens, turning it down to medium heat after adding the slurry. Simmer for about 5 minutes to cook the flour and serve. If you have lumps of flour or large chunks of pear, feel free to run the gravy through a medium sieve to remove them before serving.

Chicken Saltimbocca

If you like sage, think about your Thanksgiving stuffing, you will LOVE this recipe! I especially enjoyed the fried sage on the top, something I’d never done but oh how delicious! This recipe is fairly easy as long as each individual step is followed and the chopping and slicing is done in advance.

This recipe serves four:

3 tablespoons olive oil

4 ounces prosciutto, sliced

8-10 large sage leaves, plus 3 tablespoons minced (or 3 teaspoons dried sage)

1 pound boneless chicken, breast and/or thighs, sliced (the thinner its sliced the faster it will cook)

1/4 teaspoon sea salt

1/8 teaspoon ground black pepper

1 onion, minced

2 teaspoons minced garlic

1 tablespoon all purpose gluten-free flour

3 cups chicken stock

8 ounces gluten-free vermicelli or spaghettini

2 tablespoons capers, rinsed (optional)

2 tablespoons butter substitute

1/2 teaspoon lemon zest plus 3 tablespoons juice

First, in a large skillet (or a Dutch oven) with high sides, heat, medium high, 1 tablespoon olive oil until it shimmers. Add the prosciutto pieces as individually as possible because unlike bacon, they will not fully separate as they cook, cook until crisp, about 4-5 minutes, reducing heat slightly if needed. Remove the prosciutto from the skillet and place the sage leaves in the oil and cook them until crisp, about 30-40 seconds. Place prosciutto and sage on a paper towel.

Next, dry the chicken, then sprinkle with the salt and pepper. Heat another 1 tablespoon of oil in the skillet, again medium high heat, add the chicken in a single layer and cook, not stirring, until it starts to brown, 1-2 minutes. Then stir it and cook until nearly cooked through, about 2-3 minutes or longer depending on thickness. Remove to a bowl, cover and keep warm.

Add the last tablespoon of oil to the skillet and add the onions. Cook over medium heat until translucent and starting to brown. Stir in the garlic and minced sage and cook until just fragrant, about 30-40 seconds. Stir in the flour and cook for about 1 minute. Add 1 cup of chicken stock, scrape down the sides of the skillet and stir to smooth out any lumps, simmer until reduced by about half, about 5-6 minutes.

Stir in the remainder of the stock and the pasta. Increase heat to medium high and cook at a slow boil until pasta is tender, about 10-12 minutes. Stir frequently. The sauce should thicken more during this cooking.

Lastly, add the chicken back in along with the capers (if used), butter substitute, lemon zest and juice, stir to combine and cook for another minute or two until the chicken is heated. Remove from heat and add any additional salt and/or pepper that may be needed. Cover and let sit for about 5 minutes and it will absorb any extra sauce into the pasta.

Sprinkle with the prosciutto and fried sage leaves and serve.

Easy Creamed Turkey Soup with Vegetables (dairy-free, gluten-free)

This is an easy way to use up extra turkey (or chicken if you prefer). I didn’t have a lot of soups growing up because my father wasn’t a “soup” guy. But a long-time friend really loved creamed soups and when she was dying of cancer, one of the few things I could always get her to eat was my cream of chicken or turkey soup. So here’s the recipe revamped without the dairy or gluten.

In a medium size Dutch oven, heat:

2 tablespoons olive oil

Add:

1 cup diced onion

1 cup diced celery

1/2 cup diced turnip and/or parsnip

1 teaspoon turmeric

1 teaspoon dry sage

Saute over medium heat until onions are translucent. Add:

2 tablespoons gluten-free all purpose flour and stir to mix and absorb all the fat. Let cook for several minutes before adding:

2 cups chicken or turkey STOCK (use stock not broth for a stronger flavor)

1 small bag of mixed vegetables (if you’re like me, remove the corn; wish someone would make mixed frozen vegetables without corn!)

Cover, reduce heat to low and let simmer until vegetables are cooked, 10-15 minutes.

The soup will thicken while it simmers so stir occasionally so that it doesn’t stick to the bottom of the pan.

When the vegetables are cooked, add 1 cup of non-dairy milk and 1-2 cups of cooked brown rice. Heat and serve.

Variations if you don’t care for sage or tumeric, or just want a different taste!

Italian: Add 1 tablespoon diced garlic and substitute thyme, basil, marjoram, and/or rosemary for the sage and tumeric.

Indian: Use a peeled and diced sweet potato instead of the turnip/parsnip. Add 1 tablespoon of curry powder instead of the sage and before the flour. Curry powder needs to develop its flavor so cook it for a few minutes before adding the flour and stock.

Mushroom: Add a 6-8 ounce box of sliced baby bella or whatever mushrooms you love instead of the mixed vegetables.

Vegan: Use vegetable stock instead of chicken or turkey and delete the meat. Add a drained can of your favorite beans.

Turkey Tetrazzini (dairy-free, gluten-free, egg-free)

After Thanksgiving, my mother would always make turkey tetrazzini.  She added, of course, cream as well as either white wine or sherry.  Since I can’t use those things, here’s my version without all that fat or any alcohol.  Feel free to use whatever pasta you have on hand.  I used a tortiglioni made from buckwheat flour that a friend recommended but I usually use spaghetti which is the more traditional pasta used in this dish.  

You’ll need:

  • 8 ounces of gluten-free pasta cooked al dente
  • 2 cups of mushroom soup (see recipe under Soups and Salads or follow directions below — you will need additional ingredients to make this mushroom sauce)
  • 8 ounces of sliced or diced mushrooms
  • 1 medium onion diced
  • 1/2 cup diced celery
  • 1 cup cooked peas
  • 1 1/2 cups diced turkey
  • Salt and pepper to taste
  • 1 teaspoon dried sage
  • 1 teaspoon died thyme
  • 3-4 quart baking dish
  • 1/2 cup gluten-free bread crumbs
  • 2-3 tablespoons avocado (or other) oil
  • 2-3 tablespoons shredded non-dairy cheese
  • cooking spray for the baking dish

If you don’t have some mushroom soup already to go, use this simple alternative:

In a medium skillet, heat 1/4 cup olive oil.  Add diced mushrooms, celery and mushrooms.  Cover and simmer over medium low heat about 5 minutes until vegetables are tender.  Add 3 tablespoons gluten-free all purpose flour (or brown rice flour) and stir to incorporate.  Cook for a minute to begin cooking the flour.  Add 1 1/2 cups vegetable stock (or chicken stock if you don’t have any vegetable stock) and 1/2 cup non-dairy milk of choice (except soy which will not thicken).  Add the herbs and combine.

Combine the vegetables, pasta, sauce, and turkey in the skillet.  Pour into the baking dish.  Combine the bread crumbs and oil.  Spread the shredded cheese and then the bread crumbs over the top of the casserole and bake for approximately 40 minutes in a 350 degree oven.  

Sausage and Mushroom Stuffing (dairy-free, gluten-free, egg-free)

My husband never liked anything but Stove Top Stuffing.  Last year at Thanksgiving, he told me not to bother to make him any stuffing so I made a small batch of my stuffing and then I didn’t get much of it because he ate almost all of it!  So now I make a large dish of this dressing so there’s plenty for leftovers.  Crunchy on the bottom and soft and moist inside, you’ll never miss the gluten or the eggs.  I use this for a Thanksgiving dressing or to stuff chicken breasts or pork chops.

I don’t cut and dry the bread before making the stuffing — the way I figure it, if you have to dry the bread out so that it will absorb all the flavors of the other things you’re adding, your bread isn’t very good.  So I start with my favorite gluten-free bread (I love the DeLand’s Millet and Flax bread or even their millet flatbread), and then don’t add as much chicken or turkey stock (if you want this vegan, don’t use the sausage and use vegetable broth instead of the meat stocks).

Grease a large, flat casserole dish and preheat oven to 350 degrees.

In a large skillet, over medium heat:

  • 1/4 cup olive oil
  • 1/2 pound of sausage, I use turkey sausage

Brown and then add:

  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1 cup diced baby bella mushrooms

Cook until the vegetables are soft.

In a medium size bowl, place:

  • 6 cups of diced gluten-free bread
  • 1 tablespoon dry sage
  • Salt and pepper to taste
  • the sausage and vegetable mixture

Mix well and pour into the prepared dish.  Pour over the dressing, 1 cup stock (you can use up to 1 1/2 cups if needed but it may be mushier) being sure to get most of the bread moist.  Cover with aluminum foil, or the cover to the casserole dish if it has one.  Cook for 1/2 hour and then remove cover and let cook for another 15 minutes until top is browned.