2 tbsp olive oil
2 sticks celery, finely sliced
2 carrots, finely diced
4 chicken legs
300ml low FODMAP chicken stock
1 tbsp garlic infused oil
a few lemon thyme sprigs
400g small tomatoes
3 plum tomatoes, quartered
1 red chili, finely sliced
175g potatoes, peeled and diced
85g finely grated Parmesan
knob of lactose free butter
small bunch basil, leaves picked and torn, to serve
Serves - 4
Heat oven to 190C/170C fan/gas 5. Heat 1 tbsp of the oil in a shallow flameproof casserole dish over a medium heat.
Throw in the celery, carrots and potatoes and soften, then remove and set aside.
Season the chicken, turn up the heat and add to the pan with the remaining oil, browning all over.
Return the vegetables to the dish, pour over the stock and add the garlic infused oil, thyme, tomatoes and chili.
Bring to the boil, cover and put in the oven for 30 mins or until the chicken is cooked through.
Remove the lid and cook for 10 mins more to reduce the sauce.
Serve with rice or gluten free pasta, topped with Parmesan, scattered with basil.
Recipe adapted from: Good Food