2 tbsp white rice flour, gluten-free all-purpose flour, or Otto’s cassava flour
4 bone-in hen thighs, skins eliminated (boneless skinless thighs okay)
2 tbsp butter or ghee
1 tbsp olive oil
1 cup chopped onion (about 1/2 medium onion)
1 tbsp tomato paste
1 (14.5oz) can diced tomatoes, fire-roasted prefered
1/2 lb white mushrooms, sliced
1/2 cup white wine
1/2 cup hen broth
1/2 tsp salt, extra to style
1/2 tsp pepper, extra to style
1/2 tsp dried oregano
1/2 tsp dried thyme
1 pinch floor nutmeg
1/2 lb cooked crawfish (or uncooked, tail-on shrimp)
1 (3.5oz) can black olives, drained
1 (3.5oz) can inexperienced olives, drained
2 tbsp recent chopped parsley
1. In a mixing bowl, toss the hen 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 3 minutes per facet. Take away the hen and put aside.
2. Add the onion to the skillet and saute till softened, about 4 minutes. Add the leftover white rice flour, and stir to mix. Saute till the flour turns golden, stirring continually, 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 hen to the skillet, cowl, and cut back warmth to low. Simmer till the hen 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 Whole30, substitute the white wine with 2 tbsp white wine vinegar and 1/2 cup water.