3 lb. Chicken, cut up
½ Cup gluten-free Flour Mix
1 Teaspoon Salt
1/8 Teaspoon Black Pepper
¼ Cup Olive Oil
1 Medium Onion
½ lb. Mushrooms Fresh Sliced
1 Clove Garlic, minced
1 Celery stalk thinly sliced
2 Carrots, thinly sliced
1 Teaspoon Dried basil
1 Teaspoon Dried oregano
4 14 ½ oz. Cans crushed Italian plum tomatoes undrained
1 Can Olives, sliced, drained
4 oz Tomato Puree
½ Cup Red Wine
1 lb. gluten-free Vermicelli or Angel Hair pasta

Dust the chicken with gluten-free flour, which has had the salt and pepper well mixed. Sauté in Olive Oil until Golden Brown. Move to plate with paper towels to drain. Pour off remaining oil. Place drained chicken back in pan, Add remaining ingredients, cover and simmer over low heat to 20 to 30 minutes. Adjust seasonings to taste. While chicken is simmering, cook gluten-free pasta (your choice) in salted water, per directions until Al Dente; please do not overcook pasta. This will serve 4.

With Preparation Time This should not take more then an hour, including the cleanup time.

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