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2 tbsp white rice flour, gluten-free all-purpose flour, or Otto’s cassava flour
four bone-in rooster thighs, skins eliminated (boneless skinless thighs okay)
2 tbsp butter or ghee
1 tbsp olive oil
1 cup chopped onion (about half of medium onion)
1 tbsp tomato paste
1 (14.5oz) can diced tomatoes, fire-roasted prefered
half of lb white mushrooms, sliced
half of cup white wine
half of cup rooster broth
half of tsp salt, extra to style
half of tsp pepper, extra to style
half of tsp dried oregano
half of tsp dried thyme
1 pinch floor nutmeg
half of lb cooked crawfish (or uncooked, tail-on shrimp)
1 (3.5oz) can black olives, drained
1 (3.5oz) can inexperienced olives, drained
2 tbsp contemporary chopped parsley

1. In a mixing bowl, toss the rooster with the white rice flour till coated; reserve the remaining flour. In a deep skillet or dutch oven, heat the butter and olive oil over medium warmth till shimmering, about 1 minute. Add the thighs and brown on either side till barely crispy, about Three minutes per facet. Take away the rooster and put aside.

2. Add the onion to the skillet and saute till softened, about four minutes. Add the leftover white rice flour, and stir to mix. Saute till the flour turns golden, stirring continuously, about 2 minutes; stir within the tomato paste, diced tomatoes, and mushrooms till well-mixed. Add the wine, broth, salt, pepper, oregano, thyme, and nutmeg; stir to mix. Because the combination returns to a simmer, return the rooster to the skillet, cowl, and scale back warmth to low. Simmer till the rooster is simply tender, about 10 minutes.

3. Uncover the stew and add the crawfish (or shrimp) and each units of olives. Simmer, uncovered, till the crawfish is heated by, or the shrimp is pink and curled, about 5 minutes. Stir within the parsley, add salt and pepper to style, then serve.

** For Entire30, substitute the white wine with 2 tbsp white wine vinegar and half of cup water.