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Low FODMAP and Gluten Free Recipe - Stuffed chicken thighs with lemon sauce

Ingredients


For the stuffing

350g/12oz minced pork

4 tbsp gluten free breadcrumbs

2 eggs

4 tbsp chopped parsley

2 tsp chopped thyme leaves

½ large lemon, grated zest only

50g/1¾oz Parmesan cheese, grated

For the chicken

8 skinless and boneless chicken thighs

8 rashers of smoked streaky bacon (optional)

2 tsp maple syrup

For the lemon sauce

50g/1¾oz lactose free butter

40g/1½oz gluten free plain flour

450ml/16fl oz hot low FODMAP chicken stock

4 tbsp lactose free double cream

½ large lemon, juice only

1 tbsp chopped parsley


Method


For the chicken, preheat the oven to 200C/180C Fan/Gas 6. Line a roasting tin with baking paper.

Put the stuffing ingredients into a bowl, season with salt and pepper and mix well to combine. Shape into 8 short sausages (no longer than the chicken thighs).

Place the chicken thighs skinned side down, on a plate or board and open them out. Season with salt and pepper, then place a gluten free sausage in the centre of each thigh (where the bone was) and fold the chicken around it.

Using the flat of a large knife, stretch the bacon rashers out on a board and wrap around the chicken thighs (if using) – 1 rasher per thigh with the seam under the chicken.

Arrange the chicken in the prepared tin, seam down, and drizzle over the maple syrup. Roast for about 35 minutes or until cooked through, golden-brown and crispy. Set aside to rest for 10 minutes.

While the chicken is roasting, make the lemon sauce. Melt the lactose free butter in a wide-based saucepan, sprinkle in the gluten free  flour and stir for a minute.

Pour in the hot stock, whisk until it comes to the boil, then simmer on a medium-high heat, stirring occasionally, until smooth and thickened and the sauce is clear.

Pour in the lactose free cream and lemon juice with the cooking juices from the meat and season with salt and pepper. Add the chopped parsley and serve hot with the stuffed chicken thighs.


Recipe adapted from: Good Food

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*We recommend the help  of a registered dietician
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