Low FODMAP and Gluten Free Recipe - Chicken chasseur with mash IBS Sano - Low FODMAP Recipes - Logo Background

Ingredients

For the chicken

1 x 1.5kg/3lb 5oz chicken, cut into 8 pieces

salt and freshly ground black pepper

50g/2oz rice flour

2 tbsp olive oil

115g/4oz lactose free butter

110g/4oz smoked streaky bacon, sliced into lardons

150g/5½oz chopped carrot and celery

55g/2oz caster sugar

175ml/6fl oz white wine

300ml/10fl oz low FODMAP chicken stock

2 tbsp tomato purée

2 tbsp tarragon, finely chopped

2 tomatoes, skinned, seeded and chopped

4 tbsp flat leaf parsley, finely chopped

Low FODMAP Recipes -  Chicken chasseur with mash

Recipes

For the mash

1 kg/2lb 4oz floury potatoes, peeled and cut into chunks

115g/4oz lactose free butter

125ml/4fl oz lactose free milk

Recipes

Method

Season the chicken with salt and freshly ground black pepper then toss in the rice flour to coat.

Heat a large sauté pan until hot, add the oil and half the lactose free butter then fry the chicken pieces, skin side down, for 1-2 minutes until golden-brown. Turn the chicken and fry on the other side for another 1-2 minutes.

Meanwhile, heat a frying pan until hot, add the remaining lactose free butter and fry the bacon and vegetables.  Add the caster sugar then fry for 2-3 minutes until golden and caramelised.

Add the wine and bring it to a simmer, stirring to deglaze the pan, then pour the bacon and vegetable mixture over the chicken. Add the stock, tomato purée and tarragon to the chicken and bring to the boil.

Reduce the heat to a simmer and cook for 30-40 minutes or until the chicken is cooked through and the liquid slightly reduced.

Meanwhile, for the mash, place the potatoes into a pan of salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes until the potatoes are tender.

Drain the potatoes and return them to the pan, then place the pan on the heat for one minute to steam off any excess moisture.

Mash the potatoes well, then add the lactose free butter and milk, beating to form a smooth mash. Season with salt and freshly ground black pepper.

When the chicken is cooked, add the tomatoes and flat leaf parsley, check the seasoning then simmer for a further two minutes before serving.

Serve two pieces of chicken per person with the sauce spooned over and a dollop of mash alongside.

Recipe adapted from: Good Food