2 tbsp light olive oil
8 boneless skinless chicken thighs, each cut into four pieces
1 tbsp chopped chives
1 tbsp garlic cloves infused oil
500g floury potatoes, peeled and cubed
1 tbsp Dijon mustard
1 tbsp tomato paste
1 tsp paprika
2 tbsp red wine vinegar
100ml medium-dry Amontillado sherry
300ml low FODMAP chicken stock
Heat 1 tbsp oil in a sauté or deep frying pan over a medium heat. Season the chicken and add to the pan.
Fry for about 4 mins until browned all over. Lift out of the pan and set aside.
Add the potatoes, mustard and sundried tomato paste to the pan, and cook for 1 min.
Stir in the paprika, vinegar, sherry, garlic oil and stock. Bring to the boil and allow the liquid to reduce for 2 mins.
Return the chicken to the pan, cover and simmer for 10 mins adding the chives.
Stir well and simmer with the lid off for another 8 mins, or until the sauce is thickened and the potatoes and chicken cooked through.
Can be frozen at this point for up to 1 month. Check the seasoning and serve in bowls with a sprinkling of parsley.
Recipe adapted from: Good Food