2tablespoonsof all-purpose gluten-free flouror use rice flour.
1teaspoonof dried mixed herbssuch as an Italian dry herbs mix.
1teaspoonsea salt
freshly cracked black pepper
2tablespoonsextra virgin olive oil
2teaspoonbutteruse grass-fed or organic if possible
2tablespoonstomato paste
250gramsbuttoned mushroomshalved or quartered
1 1/2cupsof chicken stock
50-millilitres pouring creamorganic if possible
Fresh herbs to serve such as parsley or dill
Instructions
CHICKEN
Combine gluten-free flour, dried herbs, salt and pepper in a large bowl.
Place chicken thighs into the bowl and mix so the chicken pieces are well coated with the flour mix.
Heat the olive oil in a large frying pan or dutch oven.
Once the oil is hot add chicken thighs. Skin facing down.
Fry the chicken over medium-high heat for 4-5 minutes on each side until the chicken is nice and golden. Take the chicken out.
CREAMY SAUCE
In the same pan where you fried the chicken, add the butter. DO NOT wash the frying pan.
Add the mushrooms and fry them until they have softened a little.
Add the tomato paste and fry for one minute, stirring constantly.
Pour in the chicken stock and pouring cream, mix well and bring to a simmer.
Simmer for 4-5 minutes.
Return the chicken to the pan and cook over low heat for 20 minutes or until the chicken is cooked through.
You can bake the chicken for the last 5 minutes in an oven at 400F (200'C) to make the skin nice and golden. This step is optioanal.
Serve with some fresh herbs and your choice of side.
Notes
Bake the chicken and mushrooms for 5 minutes at the end of the cooking process at 200’C for 5 minutes to caramelise the chicken skin.This dish can be refrigerated in an airtight container for up to 3 days. Do not boil the sauce when reheating to avoid sauce separation.Freeze the creamy chicken in a freezer bag or freezer-safe container for up to 3 months.Optional: Add 1/2 cup of dry white wine such as Chardonnay or Sauvignon Blanc to deglaze the tomato paste in step 3, simmer for 5 minutes and then proceed with the further recipe steps. Reduce the amount of chicken stock to one cup.