Dinner failures have plagued me since early November. Here are two (easy, flexible, plain) ways to make chicken, and a list of restaurants we like & consider safe for celiac disease.
chicken wings, better than marinated, and with a lot less fondling
See Catherine Newman’s recipe here. She lists a bunch of delicious concoctions for saucing up wings. My people liked them plain, with just salt and pepper. This is how I did it, to serve 2 -3: obtain two pounds of chicken wings. My people like the elbow-wrists better than the shoulders. Spread the chicken out on a parchment-lined sheet pan. Sprinkle all over with 1T kosher salt. Cover with plastic wrap and store in fridge all day. An hour before you want to eat, remove pan from fridge. Heat oven to 400F. Sprinkle chicken with a few grindings of pepper. Before baking, make sure the chicken pieces are evenly spaced and not crowding each other. For my two pounds of wrists, a standard, non-huge sheet pan was perfect. Slide into the oven and allow to roast for one hour. I rotated the pan after about 30 minutes.
We usually have chicken wings with a baked potato or sweet potato bar, because I don’t like chicken wings but I do like potato-based living.
chicken paillards with everything you like
Take these chicken paillards. Everyone was happy. This is rare. This is how I did it—to do it for real you should read that link or the book: Preheat oven to 200F. I got a 1.5 pound container of Bell & Evans chicken tenders. This was enough for four people plus leftovers for a future salad. I spread these out between two pieces of waxed paper and pounded them with a cooking hammer to be about 1/4″ thick. I sprinkled them with salt and pepper. I heated a cast iron skillet and rubbed it with a knob of ghee so it was coated in a thin layer of ghee. A few at a time, without crowding, I sizzled the chicken pieces. After about 2 minutes per side, they were a nice, golden brown. Store the golden lovelies in the warmed-up oven and repeat with ghee/chicken until everything is cooked.
We had these with salad greens, olives, another kind of olives, feta cheese, and some other stuff. Everyone was happy with their dinner, which I think I already mentioned is rare.
give up and go out
I tried to keep this list of restaurants to Rhode Island/Rhodeassachusetts, but managed to also include one each from CT and VT.
Beehive (Bristol) The best GF bread.
Blue Kangaroo (Barrington) Closes at 4–plan your GF salads and grinders in advance.
Eli’s Kitchen (Warren) The other best GF bread.
Red Stripe (Providence)
* Chipotle (Seekonk, Warwick, Providence, Garden City).
Paco’s Tacos (truck)
Tallulah’s Tacqueria (Providence)
* Five Guys (Seekonk, Swansea, Narragansett).
American Giant Salads and Burgers and Delicious Fried Things
* Not Your Average Joe’s (Seekonk, Warwick)
* Red Robin (Warwick, Foxboro)
*Arooga’s (Uncasville, CT ) Not near home at all, but has GF tater tots.
Whetstone Station (Brattleboro, VT) We loved this so much. It is not close to our home.
* PF Chang’s (Providence) Pretty much only Bubs is excited about this one.
Denden (Providence) Differing reports on whether jap chae is GF here. Bubs eats it and remains not unwell.
Not Just Snacks (Providence) ALOO PALAK!
Tong D (Barrington, Wakefield) GF dumplings and an entire sorted-out GF menu.
*Providence Flatbread (Providence)
Trendy’s (Barrington) Owner warns cheese naturally contains gluten. Celiac townspeople agree he is confused and his pizza is delicious.
Haruki East (Providence)
Shaw’s (Barrington) Now offers GF soy sauce.
*Whole Foods (Providence, Cranston)
*Chains with strong GF protocols in place.