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Gluten Free Chicken with Riesling and Mushrooms
Prep time
Cook time
Total time
Gluten Free Chicken with Riesling and Mushrooms
Author: Jeanette Withington
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
- 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, sautƩ for few minutes. Return the chicken and add the Riesling stirring briefly. Cover and simmer for 30 minutes.
- 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.
- 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
