Gluten Free Chicken with Riesling and Mushrooms
 
Prep time
Cook time
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Gluten Free Chicken with Riesling and Mushrooms
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 3 pounds chicken legs
  • 1 cup dry Riesling
  • 16 ounces sliced white mushrooms
  • 1 tablespoon Bob's Red Mill All Purpose Flour - gluten free
  • 2 tablespoons water
  • ⅓ cup heavy cream
  • 2 medium shallots, minced
  • 5 tablespoons butter
  • 3 cloves garlic, minced
  • salt and pepper
Instructions
  1. Season chicken with salt and pepper. Melt 2 tablespoons of butter in a Dutch oven. Lightly brown the chicken legs in batches about 5 minutes per side. Transfer the chicken to a plate. Add the shallots and garlic, sauté for few minutes. Return the chicken and add the Riesling stirring briefly. Cover and simmer for 30 minutes.
  2. In a large skillet, melt 3 tablespoons of butter. Add the mushrooms and season with salt and pepper. Cook over low heat until liquid evaporates. Increase heat to medium high heat and cook until browned. In a small bowl, stir water and flour.
  3. Add cream into the Dutch oven. Bring to a simmer then add the flour mixture and the mushrooms. Cook for another minute. Stir and season with salt and pepper. Serve
Recipe by The Gluten Free at https://www.theglutenfree.com/gluten-free-chicken-with-riesling-and-mushrooms/