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