Chicken ragout with tomato and capers (lactose free) (gluten free)

Ingredients

• 450 g Chicken, cut into 2.5cm pieces
• 300 ml Water
• 2 tbsp Olive oil
• 2 tbsp Unsalted butter, lactose free
• 4 tbsp Capers
• 400 g Tomato, pureed
• 4 tbsp Parsley, fresh, chopped
• 2 tbsp Gluten free flour mix
• 1 pcs Onion, chopped
• 2 sprig Rosemary, fresh, chopped
• 2 clove Garlic, minced
• 1 tsp Salt
• 1/2 tsp Black pepper

Method

1. Heat oil in a large pot over medium-high heat.
2. Add chicken in a single layer and cook, turning once, until browned, 4 to 5 minutes total.
3. Transfer to a plate.
4. Reduce heat to medium.
5. Add onion then cook for 5 minutes.
6. Add garlic and capers, then stir just until fragrant, about 30 seconds.
7. Add water, puréed tomatoes, and chicken then return to a simmer.
8. Lower heat slightly to maintain simmer, cover, and cook for 10 minutes.
9. Season with salt and pepper, add rosemary, and cook for 10 minutes more.
10. Meanwhile, melt the butter in sauce pan; add flour and cook, stirring for 5 minutes.
11. Stir into chicken mix.
12. Simmer for 2 minutes and serve while still hot, garnished with parsley.