2 tbsp olive oil
1 stalk celery, finely sliced
4 chicken legs
300ml low FODMAP chicken stock
a few lemon thyme sprigs
3 plum tomatoes, quartered
1 red chili, finely sliced
85g finely grated Parmesan
knob of lactose free butter
small bunch basil, leaves picked and torn, to serve
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 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 celery to the dish, pour over the stock and add the 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.
Season generously, remove from the heat and stir through the Parmesan and lactose free butter. Serve the chicken on scattered with basil.
Recipe adapted from: Good Food
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