1 tbsp olive oil
400–500g/14oz-1lb 2oz chicken thighs, skin on and bone in
1 stalk celery, diced
1 carrot, finely diced
1 tbsp garlic infused oil
400g tin tomatoes
200g black olives
250ml/9fl oz low FODMAP chicken stock
1 tsp thyme leaves
1 handful fresh basil leaves
600g/1lb 5oz potatoes, cut into bite-sized pieces
salt and pepper
Heat a large saucepan over a medium heat. Add the oil and, once hot, add the chicken thighs, skin side down. Brown the chicken on each side for 3-4 minutes, or until nicely golden-brown all over. Remove the thighs from the pan and set to one side.
Add the celery and carrot with a pinch of salt to the saucepan and stir over the heat. Fry for 6-7 minutes, or until soft. Add the garlic infused oil and continue to cook for two more minutes.
Add the browned chicken back to the pan along with any juices from the meat. Pour over the tomatoes, stock and thyme and mix well to make sure everything is evenly distributed.
Season with a little salt and pepper, cover with a lid and gently simmer for 20 minutes, or until the chicken is cooked through and the sauce thickened slightly. Just before serving, add in the basil.
Meanwhile boil the potatoes in a saucepan of boiling water for 10-12 minutes, or until tender and cooked through. Drain and serve with the cooked chicken and olives.
Recipe adapted from: Good Food
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