ingredients

• 2 tbsp olive oil

• 1 lb boneless skinless chicken breasts

• 3 small white onions

• 2-3 garlic cloves crushed

• 2 tbsp gluten-free flour

• 2 tbsp tomato paste

• 2 tsp smoked paprika

• 600 gram chicken stock

• 1 lb button mushrooms

• 2 tbsp curly parsley chopped for garnish

instructions

Peel the onions and cut in quarters. Cut the chicken breast into large chunks. In a high-rimmed skillet add 1 tablespoon of oil and heat until shimmering hot. Add chicken breasts and sear until each side is golden brown, about 2 minutes per side. Once golden, remove the chicken from the heat and set aside on a plate. The chicken doesn't have to be cooked through at this stage, as we will continue to cook it in the sauce. Heat remaining tablespoon of oil, add onion and cook until translucent, about 4 minutes. Stir in crushed garlic, and cook for about 1 minute more. Add in the tomato paste, paprika and flour. Pour in the stock in 120 ml increments, stirring well after each addition. This will help the flour incorporate well into the liquid. Reduce the heat to low and simmer until bubbly. Stir in the chicken chunks and mushrooms.

At this stage you have 2 options:

Cover the pan and cook on low for about 30-35 minutes, or until chicken is cooked through and mushrooms are tender.

necessities

skillet