1 large chicken, jointed (or use 2 large chicken legs and 2 breasts, halved)


2 tbsp olive oil

knob lactose free butter

1 tbsp garlic infused oil

2 tbsp sweet paprika, or 1 tbsp each sweet and hot paprika

1 tbsp gluten free flour

285ml/½ pint chicken stock

3 tbsp chopped fresh flatleaf parsley

2 red peppers, seeds removed and cut into 1cm/0.5in strips

4 large ripe tomatoes, roughly chopped

250ml/8fl oz lactose free cream

Serves - 4


Rub the chicken pieces with salt. Heat the oil and lactose free butter in a large heavy-bottomed pan and brown the chicken all over for a few minutes. Remove the chicken from the pan and set to one side.

To the same pan, add the paprika, then the gluten free flour, and stir until combined - take care not to burn it.

Add the stock and stir. Return the chicken pieces to the pan, adding a bit more stock if the mixtures seems too dry.

Add half of the parsley and bring to the boil. Add the red pepper strips, reduce the heat and simmer for 10 minutes. Stir in the tomatoes and simmer gently for about 1 hour.

When the chicken is cooked, remove the pan from the heat. Stir in the lactose free cream and the remaining parsley. Check the seasoning and serve.

Recipe adapted from: Good Food
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