8 skinless chicken thighs, bone in

8 slices prosciutto or other dry-cured ham

2 tbsp olive oil

800g tomatoes (a mix of smaller yellow and red tomatoes looks good)

175ml dry white wine

large bunch basil


Season the chicken thighs all over with salt and freshly ground black pepper.

Pinch off 8 sprigs from the basil (about 3 leaves each per sprig) and lay one on top of each chicken thigh. Wrap each thigh in a piece of ham, with the ends tucked underneath.

Heat oven to 160C/fan 140C/gas 3. Heat the oil in a large roasting tin over two of the burners on the hob.

Add the chicken and fry for about 4 mins or until the ham is just crisped and the chicken is lightly golden. Turn and repeat.

Meanwhile, halve the tomatoes if small, quarter them if they’re big. Pick the leaves from the rest of the basil.

Once the chicken has browned on both sides, add all of the tomatoes, half of the basil and the wine. Season then cover with foil and leave to cook slowly in the oven for 40 mins.

Take out of the oven and turn the heat up to 220C/fan 200C/gas 7.  Return to the oven, uncovered, for 30 mins until the tomatoes and chicken are starting to crisp around the edges and the chicken is very tender.

Just before serving, tear the remaining basil roughly then stir through or scatter over the pan.

Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Chicken with tomato, ham & basil
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