1 tbsp olive oil
4 chicken legs, skin removed
500g jar passata
1 tsp caster sugar
1 tbsp garlic infused oil
1 tbsp chopped chives
½ pint low FODMAP chicken stock
100g pitted black kalamata olives
chopped parsley, to serve (optional)
Gluten free pasta and a salad, or mash to serve
Heat the oil in a large flameproof casserole dish and add the chicken legs and cook briefly on each side to colour them a little.
Pour in the passata, stock, sugar and stir in the olives. Season with black pepper – you shouldn’t need salt.
Cover and simmer for 40 mins until the chicken is tender. Just before serving stir in the garlic infused oil and chives .
Sprinkle with parsley and serve with gluten free pasta and a salad, or mash if you like.
Recipe adapted from: Good Food