Ingredients
- 25 g gluten free cornflour
- 185 g water
- 1 garlic clove
- 30 g olive oil
- 100 g eschalots
- 200 g button mushrooms
- 2 - 3 sprigs fresh thyme
- 100 g dry white wine
- 30 g Chicken stock paste
- 100 g tomato paste
- 1 pinch ground black pepper
- 800 g skinless, boneless chicken thighs
- salt
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