8 chicken thighs, skin on

1 tbsp seasoned gluten free flour

1 tbsp garlic infused oil

3 large stalks rosemary

300ml dry white wine

Serves - 4


Prepare the chicken: Wipe the chicken with kitchen paper, trim away any excess skin with scissors then toss the thighs in the seasoned gluten free flour.

Fry the chicken: Heat 2 tbsp of olive oil in a large pan until searingly hot, add the chicken, skin side down, and fry without moving the chicken until the skin is crisp and browned.

Turn the chicken over and brown it on all sides (you may need to do this in batches). Add the rosemary, then pour in the wine and season with salt and pepper.

Bring to the boil, then reduce the heat and simmer, covered, for 40-45 minutes, until the chicken is tender and the sauce thickened.

Serve with rice or parsley-tossed gluten free tagliatelle, and spinach.

Recipe adapted from: Good Food
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