This 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
- Heat the olive oil in a large skillet. Add the chicken and brown on all sides, about 5 minutes per side.
- 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.
- Cover and simmer for 35 minutes. Add the vegetables and cook, covered, for another 20 minutes
- Remove the bay leaf. Serve immediately. Store leftovers in the fridge for 2 to 3 days or freeze for 2 to 3 months.