8 boneless chicken thighs, skin on
1 tbsp Italian seasoning (a mixture of basil, oregano and parsley)
salt and freshly ground black pepper
3 tbsp olive oil
1 x 400g/14oz can Italian tomatoes
6 anchovy fillets, in oil
1 tbsp garlic infused oil
½ tsp dried chilli flakes
300g/10½oz gluten free linguine/spaghetti
1 tbsp baby capers
handful fresh basil leaves, plus extra to garnish
Preheat the oven to 180C/350F/Gas 4.
Place each chicken thigh skin-
Using cooking string, carefully fold over the edges of each thigh into the centre, then tie tightly to create neat round parcels (the skin should be on the outside).
Heat two tablespoons of olive oil in a large frying pan over a medium to high heat. Add the chicken parcels, in batches if necessary, and cook for 3-
Add a further two tablespoons of olive oil to the same frying pan. Add the onion and fry for 3-
Add the tomatoes, anchovy fillets, garlic oil and chilli flakes and continue to cook for 4-
Meanwhile, bring a large pan of salted water to the boil and cook the gluten free linguine according to the packet instructions. Drain well, return to the pan and toss with a dash of olive oil.
When the chicken puttanesca has cooked, carefully remove the chicken parcels from the sauce and discard the string. Stir the capers and basil leaves into the sauce and season, to taste, with salt and freshly ground black pepper.
To serve, place a twist of linguine into the centre of each plate. Place two chicken thighs on top of each mound of pasta and spoon over the puttanesca sauce. Garnish with a few sprigs of fresh basil.
FODMAPs are short chain carbohydrates (oligosaccharides), disaccharides, monosaccharides and related alcohols that are poorly absorbed in the small intestine. These include short chain (oligo-
The term FODMAP is an acronym, deriving from "Fermentable, Oligo-