This recipe was inspired by the delicious poule au pot recipe.  It has nice, delicate flavors.  It's easy to whip up for a quick, comforting dinner.  I love the taste of fennel, but I recognize the slight anise-flavor may not be to everyone's liking.  However, my kids don't like black licorice flavor, but they do love fennel cooked into soups, frittatas, and meals like this easy fennel & chicken over rice.  Enjoy!

A tasty meal of fennel & chicken over rice. 

Fennel & Chicken over Rice

Cook 2 cups of the rice of your choice (basmati or jasmine are two of my go-to varieties). 

In a large high-sided saucepan, sauté over medium heat: 

2 Tbsp oil

3-4 Tbsp butter

1/2 onion, diced or sliced

1 large or 2 small fennel bulbs, sliced/diced with part of the fronds included

3 chicken breasts, cubed (Or you can add cooked chicken later in the recipe - I often will use leftover roast chicken for a recipe like this. You could even used canned chicken, which stores well so is nice when you can't make it to the store for fresh.)

Once chicken is cooked, add and cook 1 minute: 

2 tsp minced garlic 

Add: 

5 cups chicken broth (5 cups water plus 5 tsp GF chicken bouillon paste or 5 tsp Asian mushroom seasoning)

1/2 - 3/4 tsp dried thyme 

1 Tbsp freeze-dried parsley

1/2 tsp rosemary (dried, or 1-2 tsp fresh, minced)

1 tsp pepper

1 tsp salt

Simmer for 20-30 minutes.   Mix together in a small bowl, then add to thicken, stirring constantly until nice and bubbly: 

3/4 cup milk

1/4 - 1/3 cup cornstarch

If using pre-cooked chicken, add: 

2 cups cooked, diced chicken

Serve over your choice of rice.  Enjoy! 

Cooked and ready to serve!

Gluten Free Fennel & Chicken over Rice Recipe by Successfully Gluten Free!

 This recipe is a bar version of our favorite chunky banana chocolate chip muffins recipe.  It's nice when you're short on prep time, and have 4 older bananas instead of just 2.   Of course, if you only have 1 old banana, you can whip together some banana chocolate chip cookies. ;) Enjoy! 

A piece of fresh from the oven chunky banana chocolate chip bars. Yum!

Chunky Banana Chocolate Chip Bars with Crumb Topping

Preheat oven to 350 F and line a 9" x 13" pan with parchment paper.

In a large bowl, mix together: 

1 cup coconut flour

1 cup brown rice flour

1 cup tapioca starch

1 cup sugar

4 tsp baking powder

2 tsp baking soda

1 tsp salt

Stir in: 

2 cup buttermilk (can make using 1 Tbsp vinegar + milk, lactose or dairy-free options work well, too)

4 eggs

1/2 cup butter, melted

1/2 cup oil 

1 tsp vanilla extract

Fold in until thoroughly combined: 

4 overripe bananas, diced

1 - 1 1/2 cup high quality semi-sweet or dark chocolate chips (optional, but we love chocolate around here, especially the nice dark kinds)

Spread the batter into the prepared 9 x 13 pan.  Smooth the top with the back of your spatula. 

Batter spread in the pan, ready for the crumb topping. 

In a large bowl, dice together with a pastry cutter or mix quickly by hand to form a crumbly topping: 

2 Tbsp coconut flour

2 Tbsp brown rice flour

2 Tbsp brown sugar

2 Tbsp butter

Sprinkle the topping evenly over the batter.

Ready to bake!

Bake at 350 F for 45-55 minutes, until nicely browned.  Remove from oven and let cool ~10 minutes in the pan before using the parchment paper to remove to a cooling rack.  Enjoy!

Nicely browned, and cooling just a bit before removing from the pan. 

Chunky Banana Chocolate Chip Bars with Crumb Topping Recipe by Successfully Gluten Free!

 Lately, I've been making roast baby potatoes quite regularly.  Toss with a bit of olive oil, salt & pepper and bake 30 minutes at 425 F.  Sometimes I use flavored olive oils. Sometimes I add other spices to accompany whatever we're having for dinner.  Since then, I've been finding innovative ways to use the leftover roasted potatoes - and find that in quiche or frittatas, they work great!   I've posted a versatile frittata recipe in the past, but this one is a bit different - allowing for use of frozen broccoli and the roasted potatoes.  

A rich frittata, ready to eat!

Vegetable Frittata with Roast Potatoes

I have a nice large 12" cast-iron pan that works perfectly to sauté the vegetables and then pour over the egg and bake.  The ideal pan is one that you can use on the stovetop and then also bake in the oven.  If you don't have this, no worries! You can cook your vegetables, then pour it into a large baking dish to cook in the oven (I usually go for a 9 x 13" when not using the cast-iron).   

Preheat oven to 425 F. 

In a large cast-iron or similar pan, cook over medium to medium-high heat: 

1 Tbsp olive oil

1 Tbsp butter

1/2 - 1 onion, diced

1 medium zucchini, diced or sliced

1 1/2 cups frozen broccoli

Salt & Pepper generously

I find the addition of frozen broccoli will slow down the overall cooking a bit, but generally it takes ~7-8 minutes until the onions are softened (not soggy). 

Once your onion has softened and vegetables cooked (still crisp, not soggy), add and cook an additional 3-4 minutes:

1 - 2 cups diced roasted baby potatoes

Just after adding the potatoes.

After a few minutes of pan frying.

Divide throughout your vegetables: 

swiss cheese (or similar sharp cheese) - the amount can really vary depending on how cheesy you want your frittata

I used several slices of cheese haphazardly placed.

Whisk together, then pour over the top: 

9 eggs

3/4 cup cream (you can use whole milk or 10% cream for a lighter frittata, but the cream gives a rich flavor)

salt & pepper generously

Ready to bake!

Bake your frittata at 425 F for ~30 minutes, until nicely browned on top.  Remove from oven, let rest for 5 minutes, and serve!  I prefer this frittata served warm, so make sure to reheat any leftovers before serving.  Enjoy! 

Fresh from the oven. Yum!

Vegetable Frittata with Roast Potatoes Recipe by Successfully Gluten Free!