This Low FODMAP Chicken Cacciatore recipe is comfort food at it’s finest … sans FODMAPs, of course! 🙂
Not much gets better than tender, juicy chicken bathed in a savory, tomato sauce dotted with kalamata olives. Where my fellow olive lovers at?! 🙂 This Low FODMAP Chicken Cacciatore is my kind of comfort food. Serve over mashed potatoes, polenta or rice for a complete and comforting meal. Nom!
This recipe can be made with boneless, skinless chicken thighs or skin-on, bone-in chicken thighs. It could probably even be made with chicken breasts. I usually tend to make it with whatever is on sale and is available at our grocery store when I put this on our weekly menu.
Skin-on, bone-in chicken thighs are often going to be the most affordable option. Yes, they contain a higher saturated fat content than a skinless thigh or chicken breast, but you can easily remove the skin if you’d rather avoid it.
My favorite ways to serve this Low FODMAP Chicken Cacciatore is over either mashed potatoes or a “baked” potato. To make my “baked” potato, I prick a potato several times with a fork and microwave it until it is soft. I love this option because it’s a quick side dish, it’s pretty affordable, and I almost always have potatoes on hand.
Recently, I discovered the deliciousness of creamy polenta and have really been enjoying serving this chicken over polenta.
Since this dish contains a decent amount of vegetables, especially if it’s served over potatoes, I don’t typically add another veggie side dish. If I do, most often it will be some kind of simple green salad with a vinaigrette.
For something sweet, I might have a handful of blueberries or grapes. As a friendly reminder, a low FODMAP serving of blueberries is a heaping ¼ cup or 40 grams. For grapes, a low FODMAP serving is 1 cup or 150 grams.
Filled with tender, juicy chicken and a savory, tomato-olive sauce, this Low FODMAP Chicken Cacciatore recipe is my kind of comfort food. Serve over mashed potatoes or polenta for a complete meal!
- ¼ cup garlic-infused olive oil
- 1.25 lb. chicken thighs
- 1 carrot, peeled and sliced into ½ inch rounds
- 1 bell pepper, diced
- ½ cup dry white wine (or low FODMAP chicken broth)
- 1 (14.5 oz.) can crushed tomatoes with juice
- 1 ½ tsp. dried oregano
- 2 Tbsp. capers
- ⅓ cup kalamata olive halves
- Fresh basil chiffonade or chopped Italian parsley, to garnish
- In a large skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper. Once the pan is hot, sear each side for two minutes.
- Add carrot, bell pepper, white wine, tomatoes, and oregano. Stir and bring to a boil. Reduce heat and simmer for 25 minutes, or until chicken is done.
- Stir in capers and kalamata olives. Top with basil or parsley and serve.
Canned Tomato: A low FODMAP serving is ⅕ can or 92 grams. Larger servings of canned tomatoes may be tolerated, however, a 115-gram serving contains moderate (yellow) amounts of excess fructose. One ⅕ serving of this recipe contains 82 grams of canned tomatoes (green serving). One ¼ serving of this recipe contains 102 grams of canned tomatoes (between a green and yellow serving).
- Category: Main Dish
- Method: Stove
- Cuisine: Italian
Keywords: skillet, dairy free, entree, paleo, low FODMAP recipe