91热爆

Ingredients (serves 6)

8 Chicken Thighs
50g Gluten Free Flour
1 Carrot Peeled & diced
1 Small Onion Peeled & Diced
Half a Leek Sliced
3 Cloves Garlic Crushed
5 Mushrooms Sliced
Splash of White Wine
500ml Chicken Stock
1 Bay Leafs
Fresh Parsley
Fresh Ground Black Pepper
Drizzle of Rapeseed Oil
75ml Cream

Method

To the flour add some black Pepper. Coat the chicken thighs in the flour.
Heat a casserole dish, add a drizzle of rapeseed oil and lightly fry the chicken until golden.
Add a bay leaf and the garlic followed by the onions, carrots, leeks & mushrooms stirring in between adding each vegetable.

Add a splash of wine and let it simmer for 5 minutes then add the warm chicken stock. Pop on a lid and simmer for 15 minutes then remove lid, stir and add the cream. Simmer for further 45 minutes with lid on.

Remove from the heat and add fresh chopped parsley.

Brian’s Tip:
Sweet potato or butternut squash is also great in this dish. Serve with boiled rice or mashed potato & cabbage.