1 tbsp olive oil
8 bone-in chicken thighs, skin removed
2 stalks celery, finely chopped
350g parsnips, cut into sticks
300ml low FODMAP vegetable stock
2 tbsp wholegrain mustard
2 tbsp maple syrup
few thyme sprigs
flat-leaf parsley, to serve (optional)
Heat half the oil in a large frying pan or shallow casserole with a lid.
Brown the chicken until golden, then set aside. Heat the remaining oil, then cook the celery for 5 mins until softened.
Nestle the thighs back amongst the celery and add the parnips.
Mix the stock with the mustard and maple syrup, then pour in.
Scatter over the thyme, then bring to a simmer.
Cover, then cook for 30 mins (or longer, see tip) until the chicken is tender, then season.
Serve with steamed spinach.
Recipe adapted from: Good Food