Place the chicken thighs, roughly chopped capsicum, carrot, celery, peppercorns and bay leaf into a large pan and add enough water to cover the ingredients.
Bring the mixture slowly to the boil, then reduce the heat and simmer for 25-
Heat half of the butter in a large separate pan and add the gluten free flour. Stir over a low heat until the mixture forms a smooth paste that leaves the sides and base of the pan cleanly. Gradually add the reserved cooking liquid, stirring well after each addition, to make a sauce. Season, to taste, with salt and freshly ground black pepper.
In a bowl, mix the egg yolk with the lactose free cream and slowly add this mixture to the sauce. Add a squeeze of lemon juice and stir to combine.
Cut the cooked chicken into bite-
8 chicken thighs
1 carrot, roughly chopped
1 celery stalk, roughly chopped
1 red capsicum sliced into strips
6 whole peppercorns
1 fresh bay leaf
water, to cover
55g/2oz lactose free butter
30g/1oz gluten free plain flour
salt and freshly ground black pepper
squeeze lemon juice
Handful fresh basil, to serve
boiled baby carrots, to serve