2 tbsp olive oil

1 stalk celery, finely sliced

4 chicken legs

300ml low FODMAP chicken stock

a few lemon thyme sprigs

400g tomatoes

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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