Creamy Chicken Stew - Gluten-Free Recipe
This creamy chicken recipe is gluten-free and packed with flavor. It's perfect for a weeknight meal or a special occasion. The chicken is cooked in a rich and creamy sauce made with white wine, chicken stock, and heavy cream. It's served over rice or mashed potatoes for a hearty and satisfying meal.
Servings: 4 people
Ingredients
- 1 kg chicken thighs, bone-in,skin-on 2 lbs
- 50 grams unsalted butter
- 1 leek, peeled and diced
- 1 dry beay leaf
- 1 teaspoon dried Mediterranean herbs
- 2 fresh garlic cloves, minced
- 2 tablespoons gluten-free all-purpose flour or use regular flour if not following gluten-free diet.
- 2 cups chicken stock
- 2 tablesppons heavy cream add more or less to your liking.
- Salt and black pepper to saeson
- Fresh herbs to serve
Instructions
- Melt the butter in a large skillet or Dutch oven over medium heat. Add the chicken thighs, skin down, and season with salt, paprika, and pepper.
- Cook for 5 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.
- Add the olive oil to the skillet and fry the onion for 3-4 minutes, or until softened. Add the dried herbs, garlic, and bay leaf and cook for another minute, or until fragrant.
- Add the flour to the skillet and stir to coat the onion mixture. Cook for 2-3 minutes, or until the flour is lightly browned.
- Add the chicken stock to the skillet and bring to a simmer. Scrape the bottom of the skillet to loosen any browned bits. Return the chicken thighs to the skillet, along with any accumulated juices.
- Cover and reduce heat to low. Simmer for 15 minutes.Remove the lid and simmer for another 15-20 minutes, or until the chicken is cooked through.
- Transfer the chicken to a plate. Add the heavy cream to the sauce and stir to combine. Bring to a simmer and cook for 1 minute.Taste and season with salt and pepper if needed.
- Return the chicken to the skillet, simmer for 1-2 minutes and serve.
Notes
- For a richer flavor, use bone-in, skin-on chicken thighs.
- Adjust the amount of heavy cream to your liking.
- Serve with rice, mashed potatoes, or noodles.
- Refrigerate for 3 to 4 days.
- Freeze for up to 3 months.
