Chicken is one of my favorite foods and most of the world. Of course, this is a recipe for celebrations dinners!!! The tastiest chicken you’ve ever had and easily can be turned into a light version one.

You can even cook it a day before and with a simple heating in the oven it becomes a dish of the day again.

A recipe for the whole family
that all ingredients are naturally gluten-free

It’s an easy recipe, but it takes a little more time in the kitchen. But when you try it, you “will lick your fingers” (as we called in Greece) and it will become your favorite recipe too!!!


Yields10 ServingsDifficultyBeginner

Prep Time1 hrCook Time40 minsTotal Time1 hr 40 mins

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

 1 whole chicken
 500 g white mushrooms, fresh or canned, sliced
 1 green pepper cut into julienne (sticks)
 1 red pepper cut into julienne (sticks)
 100 g bacon cut in pieces
 100 g grated cheeses that melt (gouda, mozzarella, edam etc.)
 1 kg Greek strained yogurt
 2 tbsp mustard
 4 tbsp mayonnaise preferably homemade
 4 tbsp butter
 6 slices of gouda cheese (as many as needed to cover your baking tray)
 salt and pepper

Abbreviations: g=grams kg= kilograms cup=250 ml tsp= teaspoon=5 ml  tbsp= tablespoon=3 tsp=15 ml ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) l=litre/liter=1000ml

1

In a large pot, boil the chicken with water.

2

When it's ready, take it out of the pot and letting it cool down a bit. Debone it and roughly chop it. (it's easier with your hands).

3

Turn on the oven at 180°C/350°F to preheat.

4

In a saucepan, melt the butter and sauté the peppers.

5

Then add the bacon and sauté until takes out all its aroma.

6

Add mushrooms to this and sauté until almost all the liquid evaporates.

7

Remove it from the heat and add the pieces of the chicken and mix it.

8

Mix well the Greek strained yogurt with the mustard, the mayonnaise, the grated cheeses, salt and pepper.

9

Pour the yogurt mixture into the pan where all the other ingredients are and mix it so that it goes everywhere.

10

Pour it into a Ceramic Baking Dish and spread it out.

11

Lay gouda slices on top to cover all top.

12

Bake it at 180°C/350°F, for about 40 minutes, until the gouda melts and takes a golden brown color.

Ingredients

 1 whole chicken
 500 g white mushrooms, fresh or canned, sliced
 1 green pepper cut into julienne (sticks)
 1 red pepper cut into julienne (sticks)
 100 g bacon cut in pieces
 100 g grated cheeses that melt (gouda, mozzarella, edam etc.)
 1 kg Greek strained yogurt
 2 tbsp mustard
 4 tbsp mayonnaise preferably homemade
 4 tbsp butter
 6 slices of gouda cheese (as many as needed to cover your baking tray)
 salt and pepper

Directions

1

In a large pot, boil the chicken with water.

2

When it's ready, take it out of the pot and letting it cool down a bit. Debone it and roughly chop it. (it's easier with your hands).

3

Turn on the oven at 180°C/350°F to preheat.

4

In a saucepan, melt the butter and sauté the peppers.

5

Then add the bacon and sauté until takes out all its aroma.

6

Add mushrooms to this and sauté until almost all the liquid evaporates.

7

Remove it from the heat and add the pieces of the chicken and mix it.

8

Mix well the Greek strained yogurt with the mustard, the mayonnaise, the grated cheeses, salt and pepper.

9

Pour the yogurt mixture into the pan where all the other ingredients are and mix it so that it goes everywhere.

10

Pour it into a Ceramic Baking Dish and spread it out.

11

Lay gouda slices on top to cover all top.

12

Bake it at 180°C/350°F, for about 40 minutes, until the gouda melts and takes a golden brown color.

Vivo’s Gluten Free Chicken Recipe
  • Use the broth from the boiled chicken instead of water to make the rice pilaf that you will serve it together.
  • You can do the preparation a day before: boil and keep the pieces of chicken in the fridge. Sauté the bacon, mushrooms and peppers and store them also in the fridge. Make the yogurt mixture and leave it in the fridge. So, the next day you will have to combine all this and bake it. I usually cook it all, a day before and about an hour before eating I warm it in the oven at 100°C/210°F and it becomes out freshly cooked.

Good Luck and Bon Appétit!!!

Did you make this recipe?

I don’t want to miss any of your creations!
Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud  for you.

   

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