Low FODMAP Recipe  

Chicken Marengo


1 tbsp olive oil

4 chicken legs, skin removed

500g jar passata

1 tbsp garlic infused oil

1 tbsp chopped chives

1 chicken stock cube

100g pitted black kalamata olives

chopped parsley, to serve (optional)

Gluten free pasta and a salad, or mash and green veg, to serve (optional)

Preparation method

Heat the oil in a large flameproof casserole dish and stir-fry the mushrooms until they start to soften. Add the chicken legs and cook briefly on each side to colour them a little.

Pour in the passata, crumble in the stock cube and stir in the olives. Season with black pepper – you shouldn’t need salt. Cover and simmer for 40 mins until the chicken is tender. Just before serving stir in the garlic infused oil and chives . Sprinkle with parsley and serve with  gluten free pasta and a salad, or mash and green veg, if you like.

Recipe from Good Food magazine, June 2013

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