Heat the oil in a large, flameproof casserole. Dust the chicken thighs with the seasoned gluten free flour and add to the casserole. Cook over a high heat, turning once, until golden all over.

Add the peppers and potatoes to the casserole and cook for 3 mins. Pour in the white wine and chicken stock and season with salt and pepper.

Cover the casserole and simmer for 20-25 mins or until the chicken is cooked through. Stir in the basil and cook for another 5 mins.

Recipe from Good Food magazine

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1 tbsp olive oil

8 chicken thighs

1 tbsp gluten free plain flour, seasoned

2 capsicum/red peppers, diced

12 new potatoes, halved

150ml white wine

200ml chicken stock

20g pack basil, leaves only

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Low FODMAP Recipe

Chicken & basil stew