Creamy chicken stew – Low FODMAP
A few weeks ago we went skiing in Georgia. Being based in Dubai, Georgia (former USSR) is only 3.5 hours flight away so ideal for us. We’d initially thought of going to Europe but thought Georgia would be an adventure and took a chance going there. We didn’t know what to expect but it turned out to be an amazing week with fantastic weather and skiing.
Skiing in Georgia
We also enjoyed sampling some Georgian food and I really loved their stews so I was inspired to cook a stew when we got back and made this chicken stew. Stews are so comforting in winter, especially for sensitive tummies. I also like how easy they generally are to make. You simply put all the ingredients in a pot and let the stove do all the work. The flavours gets infused and you end up with something really yummy. If you end up with leftovers, you should consider yourself lucky as stews are almost tastier the next day.
I hope you like this tummy friendly Chicken stew
50g unsalted butter
ca 1.5 kg chicken thighs and drumsticks (or a whole chicken cut up in pices)
100g streaky bacon, cut into 1 cm strips
2 leeks (green part only), finely chopped
300ml white wine
2tbsp caster sugar
1 tsp lemon juice
3 tbsp Dijon mustard
300ml lactose free cream
salt and pepper for seasoning
4-5 Potatoes for potato wedges
- Preheat the oven to 170°C/340°F
- Melt the butter in an oven proof casserole pot (make sure it has a lid for later). Season the chicken and cook on medium to high heat for two minutes each side or until golden brown. Remove the chicken from the pot and set aside.
- Add the bacon and cook for about 3 minutes, then add the leek (green part only) and cook for another 3 minutes stirring occasionally. Add the chicken back to the casserole and pour in the wine. Bring to the boil, then cover with a lid and roast for 1 hour 10 minutes or until chicken is cooked through. The cooking tie might be slightly shorter if you have small chicken pieces. Alternatively simmer the chicken on the top of the stove for the same amount of time
- In the final 40 minutes of roasting, cut your potatoes into wedges, toss them in some olive oil and season with salt and pepper. Roast in the oven for 40 minutes, then take the stew out and turn up the heat to 220°C/425°F and continue roasting the potato wedges for another 10-15 minutes or until golden brown.
- Add the potato wedges to your stew and serve immidiately.
If you have a small oven and can’t fit both the chicken stew and the potato wedges in the oven, I suggest you let the chicken stew simmer on top of the stove for the same amount of time instead of cooking it in the oven. That will give you space to cook the potato wedges