One Pan Chicken Cacciatore Low FODMAP
Arthur Andrew Medical
A delightful single-skillet recipe for an Italian chicken dish that is suitable for a low FODMAP diet. This recipe transforms the classic chicken cacciatore using flavorful garlic-infused oil and a low FODMAP tomato sauce. Despite the absence of garlic and onion, this dish captures the essence of Italian cuisine.
Course: Main Course Cuisine: Italian Dietary Considerations: Gluten-Free, Low Lactose
4 tablespoons of infused olive oil (made by infusing olive oil with garlic)
2 pounds of boneless, skinless chicken thighs
2 small carrots, thinly sliced
2 medium celery ribs, thinly sliced
- Salt and freshly ground pepper
1 red bell pepper, diced
¼ teaspoon of red pepper flakes
½ cup of dry red wine or low FODMAP chicken broth
2 tablespoons of thinly sliced pitted kalamata olives
2 cups of low FODMAP tomato sauce
4 sprigs of fresh thyme or 1/4 teaspoon of dried thyme
4 sprigs of fresh oregano or 1/4 teaspoon of dried oregano
2 tablespoons of fresh minced Italian parsley
In a large skillet, heat 2 tablespoons of the infused olive oil over medium-high heat. Season the chicken thighs with salt and pepper. Add the chicken to the skillet in batches, creating an even layer. Cook until both sides have a golden-brown crust and the chicken is fully cooked, approximately 10 minutes. Transfer the cooked chicken to a plate and repeat the process with the remaining chicken. Set aside.
Add the remaining infused olive oil to the skillet along with the carrots, celery, and bell pepper. Sauté the vegetables until they become soft, approximately 5 minutes. Make sure to scrape up any brown bits from the bottom of the pan. Season the vegetables with 1/2 teaspoon of sea salt and the red pepper flakes. Pour in the red wine and simmer until it reduces by at least half, around 2
Pour in the red wine and simmer until it reduces by at least half, around 2 minutes. Stir in the olives and tomato sauce until well combined. Carefully place the chicken back into the skillet, ensuring it is fully coated with the sauce. Nestle the herbs between the chicken thighs. Simmer over medium-low heat until the sauce thickens and the chicken becomes fork-tender, approximately 10 to 15 minutes.
Garnish with minced Italian parsley and serve the Italian chicken dish directly from the skillet. Accompany it with gluten-free pasta or quinoa