3 tbsp olive oil
16 chicken pieces on the bone (about 3kg/6lb 8oz in total)
140g smoked bacon, chopped or lardons or cubetti di pancetta
4 medium carrots, thickly sliced
2 stalks celery, roughly chopped
2 tbsp rice flour
1 tbsp tomato purée
75ml white wine or cider vinegar
1l low FODMAP chicken stock
2 bay leaves
4 tbsp lactose free double cream
600g small new potatoes, halved
chopped herbs, such as parsley, tarragon or chives
Heat oven to 200C/180C fan/gas 6. Heat the oil in a large flameproof casserole with a lid.
Fry the chicken pieces in batches for 5 mins on each side until well browned, then transfer to a plate.
Sizzle the bacon in the casserole for a few mins until beginning to crisp. Stir in the carrots and celery, then cook for 5 mins until starting to soften.
Stir in the rice flour and tomato purée and cook for 1 min more. Finally, splash in the vinegar and stir well.
Pour in the stock and bring to a simmer. Add the bay, lactose free cream and seasoning.
Slide in the chicken pieces and scatter over the potatoes, turning everything over a few times so that the potatoes are immersed in the sauce.
Put the lid on and place in the oven and cook in the oven for 50 mins more until the chicken is cooked through and tender but not completely falling off the bone.
You can now turn off the heat, and chill and freeze some or all of it. If eating straight away, cook for 10 mins more, then sprinkle over the herbs and serve.
Recipe adapted from: Good Food