Low FODMAP Cozy Chicken Casserole

Steps

1. 1Preheat the oven to 180ºC (355ºF) fan forced. Grease a large casserole dish.
2. 2Finely chop the green leek leaves and place to one side for later.
3. 3Peel and slice the parsnip carrot, sweet potato/pumpkin into small pieces, then place in a large bowl. Drizzle over the garlic infused oil, sprinkle over the flour, and season heavily with salt and pepper. Mix well, then transfer into the casserole dish. Mix the chicken stock, dijon mustard and maple syrup in a small bowl or jug, then pour over the casserole. Place the casserole dish in the oven so the veggies can start to cook while you prep the chicken (put a timer on for 30 minutes). Heat a large frypan over medium-high heat. Add the olive oil. Once the pan is hot, add the chicken thighs and sear for 3-4 minutes per side until lightly golden (they don’t need to be cooked through). Add the leek to the frypan during the last minute of cooking. Place the chicken and leek to one side. Once the 30 minute timer goes off, transfer the chicken and leek to the casserole dish (we nestled the chicken on top of the veggies). Then sprinkle the thyme over the casserole ingredients. Place the casserole back in the oven and bake for 10 minutes. Chop the spinach while the casserole bakes. After 10 minutes, add the spinach to the casserole dish. Then bake for a further 10-15 minutes until the vegetables are soft and the chicken is lightly golden. At this stage, the sauce should have thickened. If the sauce hasn’t thickened, add 1-2 tsp of cornflour/starch into 2 tbsp of cold water and stir through the casserole sauce. Allow to cook for a further five minutes. Then serve the low FODMAP cozy chicken casserole warm.
4. 4Mix the chicken stock, dijon mustard and maple syrup in a small bowl or jug, then pour over the casserole.
5. 5Place the casserole dish in the oven so the veggies can start to cook while you prep the chicken (put a timer on for 30 minutes).
6. 6Heat a large frypan over medium-high heat. Add the olive oil. Once the pan is hot, add the chicken thighs and sear for 3-4 minutes per side until lightly golden (they don’t need to be cooked through). Add the leek to the frypan during the last minute of cooking.
7. 7Place the chicken and leek to one side.
8. 8Once the 30 minute timer goes off, transfer the chicken and leek to the casserole dish (we nestled the chicken on top of the veggies). Then sprinkle the thyme over the casserole ingredients.
9. 9Place the casserole back in the oven and bake for 10 minutes. Chop the spinach while the casserole bakes. After 10 minutes, add the spinach to the casserole dish. Then bake for a further 10-15 minutes until the vegetables are soft and the chicken is lightly golden.
10. 10At this stage, the sauce should have thickened. If the sauce hasn’t thickened, add 1-2 tsp of cornflour/starch into 2 tbsp of cold water and stir through the casserole sauce. Allow to cook for a further five minutes. Then serve the low FODMAP cozy chicken casserole warm.