This is very easy and really good!! The original recipe from my childhood years had onion and garlic in it so I adjusted for removing onion, garlic and fructans in the what flour in order to make low Fodmap. I think that corn syrup is a little confusing when it comes to Low Fodmap. From what I have learned, it is HFCS (high fructose corn syrup) that bothers those sensitive to fructose. While I am sensitive to fructose, I seem to tolerate small amounts of corn syrup in recipes. This serves 4-5 people.
Ingredients:
2 1/2# broiler-fryer chicken, cut in pieces-I used the same amount of chicken thighs
1/4 cup gluten free flour (King Arthur brand is my favorite)
3 Tbsp Fody brand, garlic infused olive oil
1 can (16oz) diced tomatoes
1/2 c corn syrup
2 Tbsp chopped fresh parsley
1 bay leaf
1/4 tsp oregano
1 tsp salt
2 twists of pepper grinder
3 cups cooked white rice
Directions:
Coat chicken with gluten free flour. Heat olive oil in large deep skillet over medium heat. Add chicken and brown on all sides. Mix together remaining ingredients except rice. Pour over chicken. Heat to boiling. Reduce heat, cover and simmer stirring occassionally, 20-30 minutes or until chicken is fork-tender. Serve chicken with sauce spooned over rice.
Guiding Grains 