I feel like Chicken Tonight, Like Chicken Tonight….

Maybe it’s an American thing, but I definitely remember those ads from being a kid.  My mom was always pretty good and making things relatively from scratch- but for a fleeting moment in time, we too got sucked into the Chicken Tonight jingle and bought Chicken Tonight…..  (What can I say, I’m a marketer’s dream!)

Fast forward quite a few years, and a continent far, far away to me and the Avoca Cafe Cookbook and tonight’s dinner.  I may have mentioned before that I’ve gone gluten free.  Well, for the last 6 weeks I’ve actually been gluten free and cows milk free and so far, I’ve been pleasantly surprised by how much I CAN eat whilst maintaining this regime.  

However, the Avoca Cafe Cookbook has stopped me in my tracks.  Everything has cream, flour, or fish (I’m not a massive fan of seafood much to The Runner’s disgust).  As a result our dinner pickings are, well, slim.  Very slim to be honest.  We have to rule out all of the Sausage recipes (gluten), Ham and mushroom en croute, Parma wrapped filet of ham, and a few options including a Lamb tagine (I don’t have hours to spend making dinner tonight).  Also gone, the Chicken, mushroom and asparagus lasagne- it sounds lovely but two lasagnas in one week is a bit much.  I can break out the gluten free flour which will expand our options a bit, but really we’re left with Beef Stew; Chicken w/garlic,red wine, and bay leaves; green chicken curry- although I won’t be making the paste from scratch tonight; and Duck breasts with celeriac mash and hot cherry sauce.  Yes, I ruled out pheasant and guinea fowl as well…. so as you can imagine, we’re having chicken tonight.  

Only 5 ingredients needed, and one of them is 3/4 of a bottle of red wine.    It looks like it will take 40 minutes to cook, fingers crossed, and the only things I don’t have in the house are 12 bay leaves and chicken.  It serves 6 so The Runner can take it for lunch tomorrow and Thursday.  Done!!!!!!

*** This blog is not Gluten Free……

Even Though I am now which poses its own set of questions and challenges…..  I’ve been on a wheat free, cows milk free, fun free detox for  6 weeks thanks to my naturopath.  I’ll spare you the gory details of why, but let’s just say that I’m feeling a lot better since going wheat free and dairy free.  So here’s the conundrum, will I only cook gluten free, cows milk free recipes for my project??


I think that would ruin the fun, random nature of this project!  The idea is to cook something random not to comb through the book looking for something I want to cook.  Luckily, I do have some flexibility so I won’t be gutting fish (hopefully) or making a croquembouche, but you never know and that’s part of the fun!

I may make some slight changes i.e Tamari instead of soy sauce or gluten free bread crumbs instead of normal bread crumbs but I will try to stay true to the recipe and I will of course tell you if I substitute anything!