1 whole chicken (about 1½ kg), the best quality you can afford
small knob of lactose free butter
1 tbsp olive oil
1 bay leaf
1 thyme sprig
300g diced bacon
1 tbsp smoked paprika
1 tsp cumin
1 red pepper, deseeded and chopped
2 tbsp tomato puree
6 vine tomatoes, chopped
700g new potatoes, halved (or quartered if really large)
1 tbsp garlic infused oil
large splash of dry sherry
150ml low FODMAP chicken stock
handful parsley leaves, roughly chopped
Heat oven to 180C/160C fan/gas 4 and season the chicken all over.
In a large flameproof casserole dish with a lid, heat the lactose free butter and oil until sizzling, then spend a good 15 mins slowly browning the chicken well all over.
Remove from the dish and pop the lemon, bay and thyme in the cavity. Set aside.
Pour most of the oil out of the dish, place back on the heat and sizzle the bacon and peppers for 5 mins until cooked.
Throw in the potatoes, sizzle them until they start to colour, then add the garlic infused oil and spices.
Splash in the sherry, let it bubble down a little, then pour in the stock. Next add the chopped tomatoes and puree.
Nestle the chicken, breast-side up, among the potatoes, place the lid on the dish and cook in the oven for 1 hr 15 mins or until the legs easily come away from the body.
Leave the chicken to rest for 10 mins, then scatter with parsley and serve straight from the dish.
Recipe adapted from: Good Food