Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons 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 Low FODMAP Tomato 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

Instruction

  • 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.