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 25-30 minutes, or until the chicken is completely cooked through. Remove the chicken from the pan and set aside. Keep warm. Strain the cooking liquid and reserve 450ml/16fl oz of it. Set aside.

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-sized pieces and return to the sauce. Stir well.  To serve, sprinkle the basil leaves casserole and serve with the boiled baby carrots.


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

1 free-range egg yolk, lightly beaten

2-3 tbsp lactose free double cream

squeeze lemon juice

To serve

Handful fresh basil, to serve

boiled baby carrots, to serve

Chicken casserole

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