Chicken in a Marsala, Mushroom & Rosemary Sauce


Autumn is here and we now start looking forward to more comfort food like soups, chowders and stews to keep us warm and cozy!

This is an incredible easy stew to make but yet it is so delicious! And it is not just for Celiacs!

I served mine over creamy polenta but you can also serve it with mashed potatoes if you wish.

Here is what you need … Approx for 6

1 kg skinless chicken thigh fillets
1 to 2 tbsp gf all purpose flour, for dusting
Salt & Pepper
2 tbsp olive oil
1 large onion, chopped
3 garlic cloves, crushed
1 tbsp finely chopped rosemary leaves
400 g mushrooms, sliced
2 tbsp tomato paste
Dash Mixed Spice
250 ml Marsala (not the sweet one)
400 ml gluten free beef stock
chopped flat-leaf parsley, for garnish

Put the seasonings and the flour in a plastic freezer bag and place the chicken inside the bag and shake to coat.

Heat half the oil in a large saucepan over medium heat. Cook the chicken, in batches, for 1–2 minutes each side or until browned. Remove and set aside.

Add the remaining oil, chopped onion, garlic and rosemary to the pan, season with salt and pepper and cook for 5–6 minutes or until the onion is softened. Add the mushrooms and cook for 5 minutes or until browned. Add the tomato paste, Marsala, stock, mixed spice and chicken, reduce the heat to low and simmer for 25 minutes or until the chicken is tender.

Before serving, stir in the chopped parsley.


Senza G – Living without Gluten

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Thank you for your support!






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