3 tbsp olive oil

16 chicken pieces on the bone (about 3kg/6lb 8oz in total)

140g smoked bacon, chopped or lardons or cubetti di pancetta

4 medium carrots, thickly sliced

1 celery stalk, roughly chopped

2 tbsp gluten free plain flour

1 tbsp tomato purée

75ml white wine vinegar

1l chicken stock

2 bay leaves

4 tbsp lactose free double cream

600g small new potatoes, halved

chopped herbs, such as parsley, tarragon or chives

Serves - 4


Heat oven to 200C/180C fan/gas 6. Heat the oil in a large flameproof casserole with a lid.

Fry the chicken pieces in batches for 5 mins on each side until well browned, then transfer to a plate.

Sizzle the bacon in the casserole for a few mins until beginning to crisp. Stir in the carrots and celery, then cook for 5 mins until starting to soften.

Stir in the gluten free flour and tomato purée and cook for 1 min more. Finally, splash in the vinegar and stir well.

Pour in the stock and bring to a simmer. Add the bay, lactose free cream and seasoning.

Slide in the chicken pieces and scatter over the potatoes, turning everything over a few times so that the potatoes are immersed in the sauce.

Put the lid on and place in the oven. After 40 mins, remove from the oven and stir.

Cover again and cook in the oven for 10 mins more until the chicken is cooked through and tender but not completely falling off the bone.

You can now turn off the heat, and chill and freeze some or all of it. If eating straight away, cook for 10 mins more, then sprinkle over the herbs and serve.

Recipe adapted from: Good Food
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