Chicken stew in wine, gluten free

Ingredients

• 1 kg Chicken thighs
• 200 g Chanterelle mushrooms, sliced
• 200 ml Chicken stock, low-sodium
• 2 tbsp Olive oil
• 100 ml White wine
• 300 g Tomatoes, peeled and pureed in blender
• 2 pcs Carrots, peeled and sliced
• 2 pcs Celery stick, sliced
• 1 pcs Onion, peeled, chopped
• 1 pcs Red chili pepper, seeded, chopped
• 2 clove Garlic, minced
• 2 g Gluten free flour mix
• 2 sprig Rosemary, fresh

Method

1. Preheat oven to 180°C.
2. Heat the olive oil in a sauce pan, cook the onion, garlic, celery, and carrots for 5 minutes.
3. Add mushrooms and cook for 3-4 minutes more.
4. Add the chicken and sprinkle evenly with flour; cook for 10 minutes.
5. Pour the mixture into a casserole dish.
6. Position the chicken on the top.
7. In the sauce pan used previously, bring to a boil the stock, tomatoes, and wine.
8. Add chili pepper and rosemary, then pour over the mixture on chicken and carefully transfer the casserole into the oven.
9. Cook for 45 minutes, turn the chicken and cook for 5 more minutes.
10. Remove and serve while still hot.