Heat the oil in a large, flameproof casserole. Dust the chicken thighs with the seasoned gluten free flour and add to the casserole. Cook over a high heat, turning once, until golden all over.
Add the peppers and potatoes to the casserole and cook for 3 mins. Pour in the white wine and chicken stock and season with salt and pepper.
Cover the casserole and simmer for 20-25 mins or until the chicken is cooked through. Stir in the basil and cook for another 5 mins.
Recipe from Good Food magazine
1 tbsp olive oil
8 chicken thighs
1 tbsp gluten free plain flour, seasoned
2 capsicum/red peppers, diced
12 new potatoes, halved
150ml white wine
200ml chicken stock
20g pack basil, leaves only