Chicken and carrot casserole with thyme and cornflour gravy
A cosy chicken casserole with carrots, potatoes and thyme in a glossy low FODMAP gravy.
- Time1 hr 20
- LevelEasy
- Costabout £2.00 a head
- Oven170°C (150°C fan)
Ingredients
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Method
- 1
Heat the oven to 170°C (150°C fan). Brown the chicken in the oil in a large ovenproof pot for 6 minutes.
6 min - 2
Add the carrots, potatoes, tomato purée, stock, thyme, bay leaf and pepper. Bring to a simmer.
- 3
Cover and bake for 45 minutes until the chicken and vegetables are tender.
45 min - 4
Mix the cornflour with 3 tablespoons of cold water. Stir it in with the green beans and cook on the hob for 5 minutes until thick and glossy.
5 min - 5
Remove the thyme stalks and bay leaf. Scatter with parsley and serve.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.