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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Braised Chicken Thighs with Italian Stew

Cummulative Rating
N/A
Servings
Makes 6 servings.
Difficulty
Easy

Ingredients

2 Tablespoons extra virgin olive oil, divided
6 chicken thighs, skinned
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large onion, chopped
2 carrots, peeled and chopped
2 celery ribs, choppped
2 garlic cloves, minced
3/4 cup dry white wine
1 cup gf Chicken Stock
42.5 oz. canned diced tomatoes, drained (1 28-oz. can + 1 14.5 oz. can)
1 Tablespoon fresh basil, chopped
1 Tablespoon fresh rosemary, chopped
1 Tablespoon Italian parsley, choppped
1 bay leaf

Directions

Heat 1 tablespoon olive oil in a Dutch oven over medium high heat. Season the chicken thighs on both sides with salt and freshly ground black pepper. Add the chicken to the pan and brown on all sides, about 5 minutes per side. Remove the chicken from the pan and set aside.

Add the remaining tablespoon of olive oil to the pan. Add the onion, carrots, celery and garlic to the pan; saute for 5 minutes or until vegetables are tender. Add the wine; cook until nearly all the liquid evaporates. Add the chicken stock, diced tomatoes and herbs; bring mixture to a boil. Return the chicken to the pan. Reduce heat and cover; simmer for 1 hour. Uncover and continue to cook for 5 minutes or until the tomato mixture thickens slightly. Adjust seasonings to taste with salt and freshly ground black pepper.

Tips

Serve this delicious fall meal over creamy polenta, rice or gluten-free pasta.

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