Chicken Cacciatore Recipe

Google+ Pinterest LinkedIn Tumblr +

The Low-FODMAP 6-Week Plan and Cookbook A Step-by-Step Program of Recipes and Meal PlansThis fragrant, warming dish is especially satisfying during the winter months. Serve it with a grain, such as rice or quinoa, to help soak up the sauce and make it a complete meal. If you have leftover sauce, serve it the next day for lunch over low-FODMAP pasta, plus any chicken and low-FODMAP vegetables that might be lingering in the fridge. This recipe is not suitable if you have reflux.

  • Yield: 4 Servings


  • 1 tablespoon (15 ml) light olive oil
  • 4 chicken legs and thighs
  • 2 spring onions, sliced (green parts only)
  • ¼ cup (64 g) tomato paste
  • ¾ cup (175 ml) white wine
  • ¾ cup (175 ml) garlic- and onion-free chicken broth
  • ½ teaspoon oregano
  • ½ teaspoon basil
  • 1 bay leaf
  • 2 tomatoes, chopped
  • 1 large green pepper, chopped
How to Make It
  1. Heat the olive oil in a large skillet. Add the chicken and brown on all sides, about 5 minutes per side.
  2. Add the spring onions and cook for 1 minute. Add all the ingredients, except the tomatoes and green pepper, and mix well so that the chicken is covered in the sauce.
  3. Cover and simmer for 35 minutes. Add the vegetables and cook, covered, for another 20 minutes
  4. Remove the bay leaf. Serve immediately. Store leftovers in the fridge for 2 to 3 days or freeze for 2 to 3 months.

Leave A Reply