MARINATED CHICKEN:
I made this recipe up many years ago, I think--30 at least, so I could have forgotten where I got it!--and LOVED it. I used white Worcestershire sauce (then called Marinade for Chicken, then discontinued!), then, and we've stopped using the commercial stuff at all, but I decided to try my new recipe for AIP Worcestershire in its place, and it was LUSCIOUS.
Here's how:
2-3 large chicken breasts or 7-8 boneless thighs, cut in cubes
3/4 cup olive oil
1/2 cup white wine (I used chardonnay)
3-4 sliced garlic cloves
1/2 cup Worcestershire sauce, home made* (or commercial if you don't mind the weird ingredients)
1 cup of sliced mushrooms, more or less
Mix liquids and add chicken and garlic, marinate at least 6 hours, then cook in the same sauce till chicken bites are done. Remove chicken and quickly saute' mushrooms in the same pan.
Serve it all over cabbage steaks*, as we did here, or rice or potatoes (if you can do grains and nightshades) or cauliflower rice. Or put in a bowl and go for it!
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HOME MADE WORCESTERSHIRE SAUCE
*I used this recipe for the Worcestershire sauce, and it's as good as the traditional stuff I grew up on! https://www.instinctualwellbeing.com/paleo-aip-worcestershire-sauce/
I wonder if I can figure out how to make a white version! Or maybe I'll just try this one I just found: https://www.spicealley.com/blogs/recipes/white-wine-worcestershire-sauce
(Of course, without cornstarch...I'll bet tapioca starch would work just as well. I'll use honey or maple syrup instead of white sugar, too...)
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*CABBAGE STEAKS
Preheat oven to 400 degrees. Slice cabbage from the head, about 1/2" thick slabs. (If it's near the stem, core that out.) Place on a cookie sheet, coat well with olive oil on both sides, salt and pepper both sides, and roast for 15-17 minutes till edges are crispy. (If you want more crisp, you can stir the steaks areound and put it back in the oven for a while. YUM.) We like this just as a simple side dish, as well...
