Ingredients


1 tbsp olive oil

8 chicken thigh, skin on and bone in

1 stalk celery, sliced

200g streaky bacon, chopped

1 carrot, chopped

600ml low FODMAP chicken stock

300g baby new potato

2 tbsp lactose free cream

2 tbsp low FODMAP basil pesto

Gluten free pasta, to serve (optional)





Method


Heat the oil in a large, heavy-based pan with a lid. Season the chicken and brown all over.

Remove the chicken to a plate and cook the celery and bacon for 5 mins until softened and lightly coloured.

Return the chicken to the pan, and add the remaining ingredients, except the lactose free cream and pesto, along with plenty of freshly ground black pepper.

Bring to the boil, then cover and gently simmer for 30-40 mins until the potatoes are tender and chicken cooked through.

Stir in the lactose free and pesto. Serve with some gluten free pasta for mopping up the sauce, if you like.


Recipe adapted from: Good Food

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*We recommend the help  of a registered dietician
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