2 tbsp white rice flour, gluten-free all-purpose flour, or Otto’s cassava flour
4 bone-in chicken thighs, skins removed (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 chicken broth
1/2 tsp salt, more to taste
1/2 tsp pepper, more to taste
1/2 tsp dried oregano
1/2 tsp dried thyme
1 pinch ground nutmeg
1/2 lb cooked crawfish (or raw, tail-on shrimp)
1 (3.5oz) can black olives, drained
1 (3.5oz) can green olives, drained
2 tbsp fresh chopped parsley
1. In a mixing bowl, toss the chicken with the white rice flour until coated; reserve the remaining flour. In a deep skillet or dutch oven, warm the butter and olive oil over medium heat until shimmering, about 1 minute. Add the thighs and brown on each side until slightly crispy, about 3 minutes per side. Remove the chicken and set aside.
2. Add the onion to the skillet and saute until softened, about 4 minutes. Add the leftover white rice flour, and stir to combine. Saute until the flour turns golden, stirring constantly, about 2 minutes; stir in the tomato paste, diced tomatoes, and mushrooms until well-mixed. Add the wine, broth, salt, pepper, oregano, thyme, and nutmeg; stir to combine. As the mixture returns to a simmer, return the chicken to the skillet, cover, and reduce heat to low. Simmer until the chicken is just tender, about 10 minutes.
3. Uncover the stew and add the crawfish (or shrimp) and both sets of olives. Simmer, uncovered, until the crawfish is heated through, or the shrimp is pink and curled, about 5 minutes. Stir in the parsley, add salt and pepper to taste, then serve.
** For Whole30, substitute the white wine with 2 tbsp white wine vinegar and 1/2 cup water.