Aioli Mayonnaise...

 Being Gluten Free you crave certain things that you used to love and can't have anymore...I think it is closer to mourning food items that are a thing of the past...One of them for me is Chicken and Joes...For years and years my family would meet up at the 2121 Tavern for Chicken and Joes...They are served with coleslaw and cocktail sauce and a creamy joe-joe sauce. My order was always drummettes and skinny joes.  This is my replacement recipe...not exactly the same but delicious...and simple enough to throw together for a gang of people...

Aioli Garlic Mayonnaise

1 egg

1 tablespoon lemon juice

1 clove of garlic crushed and minced

1/2 tsp Dijon mustard

1/2 to 3/4 cup olive oil

squeeze your lemon

blend lemon juice, egg, garlic, mustard until smooth...

while blender is going slowly add the olive oil....SLOWLY....it is finished when it emulsifies and has the consistency of mayonnaise...

this is finished, it would be a great addition to crab cakes...or on fresh cooked vegetables. Like asparagus or green beans...

I used mine to coat my chicken.First dip chicken in flour then the aioli and lastly rolled in bread crumbs. I used gluten free flour and breadcrumbs...but regular would work just as well...There is enough seasoning in the mayonnaise, but if you would like you can season the flour with a little chipotle pepper and salt.... 

and baked for 1 hour at 375 degrees...here is a hint, you want to keep your chicken all bout the same size so it cooks evenly...cut the breast into 2 pieces...so about the same size as the thigh...

While it was cooking I made another version of the Aioli....with this one

I used mayonnaise as a base and added the 1 clove of crushed garlic and shake of tabasco and salt and pepper to taste...the flavor was a perfect sauce to dip the chicken into!

Chicken out of the oven, remember to temp the chicken, making sure it is above 170 near the bone... the aioli mayonnaise gave the chicken a wonderful flavor and it was so very moist! Remember to line the pan with foil...

to go with my Chicken and Joes craving I made plank style roasted potatoes. Just toss with olive oil and salt and pepper...roast them in the same oven as the chicken and approximately the same time...turn them after about 25 minutes...

take out of the oven when tender, they were delicious dipped in the Aioli mayonnaise!

Cheers to Happy  !!