8 bone-in chicken thighs, skin pulled off and discarded
1 tbsp oil
2 scallions, sliced - green end only
2 tbsp gluten free plain flour
600ml low FODMAP chicken stock
2 large carrots, cut into batons (no need to peel)
400g new potatoes, halved if large
1 stalk celery
1 tbsp grainy mustard
small handful fresh soft herbs, like parsley, chives, dill or tarragon, chopped
Fry the thighs and celery in the oil in a casserole or wide pan with a lid to quickly brown.
Stir in the gluten free flour, until the flour disappears, then gradually stir in the stock.
Throw in the carrots and potatoes, bring to a simmer. Cover and cook for 20 mins.
Take off the lid and simmer for 20 mins more.
Season, stir in the mustard, green scallion bits, herbs and some seasoning.
Recipe adapted from: Good Food