Low FODMAP Recipe : Chicken, bacon & potato stew

Ingredients

1 tbsp olive oil

6 bone-in chicken thighs, skin removed

12 rashers smoked streaky bacon, chopped

1 stick celery

350g baby new potatoes, larger ones halved

few thyme sprigs

200ml white wine

500ml hot chicken stock

squeeze lemon juice

2 tbsp tarragon, chopped

Method

Heat the oil in a large saucepan, or if your slow cooker has a browning function, then use this. Brown the chicken thighs for about 10 mins, until they have a nice golden colour, then remove and set aside. Tip in the bacon and celery, and brown these, too.

Tip everything apart from the lemon juice and 1 tbsp tarragon into your slow cooker. Simmer on High for 4-6 hrs, until the chicken is really tender and falling off the bone.

Check the sauce; if you like it a little thicker, strain liquid into a pan and boil until thickened.

Sprinkle in the lemon juice and remaining tarragon, season, then return chicken, bacon and veg if you need to.

Recipe from Good Food magazine

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