This low fodmap chicken cacciatore recipe is brought to you in partnership with my friends at Fody Foods. All opinions are my own (obviously). Thank you for supporting the brands that make this site (and my SIBO healing) possible!
Earlier in December, Charlie and I hosted our second annual murder mystery party at his family’s home in South Carolina.
Yes, this is as dorky and sensational as you think it is. A pre-planned costume party that ends at 10pm? What 30-something dreams are made of!
Last year, we chose a mansion theme where someone dies at the will reading of a notorious billionaire. But after re-watching The Untouchables recently, we decided this year’s plot would need to be a period drama, preferably involving flapper dresses, short gangster ties, and chicken cacciatore!
Yes, I had the menu as much in mind as the fashions when we decided on Murder at the Juice Joint. I envisioned Baked Ziti alla Bugsy. Alley Cat Arugula Salad. Big Daddy’s Twigs in a Blanket. Cat’s Meow Chocolate Chip Cookies. Bathtub Gin Punch. And, of course, Al Capone’s reinvented low FODMAP Chicken Cacciatore.
Whenever I’m entertaining for the weekend, I try to make as many things in advance as possible, and I knew a main course that could be made in one pan and baked off to reheat right before the party would be perfect. More importantly, I wanted to make sure that I could safely eat most things on the menu, since even with the forgiveness of a little fringe, it’s no fun singing jazz music at the speak easy when you’re a bloated mess!
Though I’ve gone back to eating FODMAPs since I kicked my SIBO, I still feel my best when I do so in moderation. And though I would have called you a bold-faced liar if you told me I’d feel this way a year ago, the truth is: I don’t miss cooking with garlic and onion. It saves me time, makes me feel my best, and the end result tastes just as delicious.
One of the reasons for the latter is that I get some help from store bought staples like FODY foods. As you know, I am all for shortcuts when they’re from brands I trust (especially when I’m cooking for 10 people for the weekend!), so I used their garlic-infused oil and low FODMAP tomato-basil sauce in this chicken cacciatore recipe. (I will also say that their potato chips are some of the most insanely delicious potato chips I’ve ever eaten. Don’t put them in the cacciatore though. Or do…? Fuhgeddaboudit)
Even if you’re not discriminating against certain carbs, you can’t go wrong with this one pan chicken cacciatore for a weeknight dinner or larger dish for a crowd. It’s good for you, gluten-free, dairy-free, paleo, and also Whole30 friendly if you swap stock for the wine.
Read on for the recipe, and if you’re living that low FODMAP life, definitely check out FODY Foods. Not only are their products fantastic, they are also a proud sponsor of my new podcast SIBO Made Simple!! I’m incredibly grateful to be able to partner with a brand that’s so aligned, and for them to be supporting me on my mission to spread this gut knowledge far and wide. Listen to the trailer if you haven’t already – first 3 episodes drop next week!
With health and hedonism,
Phoebe
Low FODMAP One Pan Chicken Cacciatore
Ingredients
- 4 tablespoons FODY Foods garlic-infused olive oil divided
- Salt and freshly ground pepper
- 2 pounds boneless skinless chicken thighs
- 2 small carrots thinly sliced
- 2 medium celery ribs thinly sliced
- 1 red bell pepper diced
- ¼ teaspoon red pepper flakes
- ½ cup dry red wine or low FODMAP chicken broth
- 2 tablespoons thinly sliced pitted kalamata olives
- 2 cups FODY Foods Tomato-Basil Sauce
- 4 sprigs fresh thyme or 1/4 teaspoon dried
- 4 sprigs fresh oregano or 1/4 teaspoon dried
- 2 tablespoons fresh minced Italian parsley
Instructions
- In a large skillet, heat 2 tablespoons of the garlic-infused oil over a medium-high flame. Season the chicken thighs with salt and pepper, and in batches, add to the pan in an even layer. Cook the chicken until a golden-brown crust has formed on both sides and the chicken is cooked through, about 10 minutes. Remove to a plate and repeat with the remaining chicken. Set aside.
- Add the remaining garlic-infused oil to the pan along with the carrots, celery, and bell pepper. Sauté the vegetables, scraping up any brown bits from the bottom of the pan, until soft, about 5 minutes. Season them with 1/2 teaspoon sea salt and the red pepper flakes.
- Pour in the red wine and simmer until reduced by at least half, 2 minutes. Add the olives and tomato sauce, stirring to combine. Carefully return the chicken to the skillet and nestle it in the sauce, making sure it’s fully coated. Tuck the herbs in between the chicken thighs. Simmer over medium-low heat until the sauce has thickened and the chicken is fork tender, 10 to 15 minutes. Garnish with the parsley and serve the chicken cacciatore directly from the skillet alongside gluten-free pasta or quinoa.
Recipe Notes
To make this Whole30 approved, sub chicken stock for the wine.
If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!This low fodmap chicken cacciatore recipe is brought to you in partnership with my friends at Fody Foods. All opinions are my own (obviously). Thank you for supporting the brands that make this site (and my SIBO healing) possible!
That looks delicious!
thanks megan!