Tuscan Chicken is a traditional and much loved dish because together with the chicken a delicious cream is served. The cream is made from flour, oil and liquids added during cooking
1 chicken ,cut in pieces or 9 thighs
100 grams flour (use GF flour if necessary)
30g dried mushrooms or 100 gr. depitted olives
300 grams tomatoe puree
3 ladlefuls of stock
½ glass of white wine
4 spoonfuls extra virgin olive oil
Soak the mushrooms in some lukewarm water for about 10 minutes.
Cut the chicken into pieces ,coat it lightly in flour and place it in a skillet with oil, skin side down. Add salt and pepper.
Cook over a medium heat for about 15 minutes to crisp up the skin. Move the chicken around from time to time to ensure it cooks evenly .You have not to see any red part any more.
As soon as the chicken is golden(i.e. it has got some colour but not dark brown), cover it with the wine, letting it evaporate over a high flame.
Chop the mushrooms.
Add the mushrooms and the tomatoe puree
Continue cooking for about 50 minutes, adding the stock a little at a time.
Suggestion: the mushrooms can be substituted with 400g of green, red. and yellow peppers or olives(green or black ,as preferred).