Chicken stew, gluten free

Ingredients

• 450 g Whole chicken, gibblets removed
• 350 ml Chicken stock, low-sodium
• 2 tbsp Olive oil
• 100 ml Water
• 2 tbsp Gluten free flour mix
• 2 pcs Potatoes, diced
• 1 bunch Parsley, fresh, chopped
• 3 clove Garlic, minced
• 1/4 tsp Salt, fresh ground
• 1/4 tsp Black pepper, fresh ground

Method

1. Cut each chicken into chunks.
2. In a resealable plastic bag, combine flour, salt, and pepper.
3. Add chicken, seal, then shake to coat.
4. Heat oil in a large pot over medium-high heat.
5. Add chicken (discard excess flour) in a single layer and cook, turning once, until browned, 4 to 5 minutes total.
6. Transfer to a plate.
7. Reduce heat to medium.
8. Add garlic and lemon zest then stir just until fragrant, about 30 seconds.
9. Add water and simmer, scraping up browned bits from bottom of pan, until reduced by half, about 2 minutes.
10. Add broth, potatoes, and chicken then return to a simmer.
11. Lower heat slightly to maintain simmer, cover, and cook for 15 minutes.
12. Stir in parsley and season with additional salt and pepper to taste. Serve hot.