Low Fodmap Chicken Cacciatore
A recipe with less than 10 ingredients? Yes, please!
1/4 of recipe
Chicken thighs, boneless and skinless
Red bell pepper, diced
Dry white wine
Crushed tomatoes, canned
Green olives, halved
Heat a large skillet to medium-high heat and add olive oil.
Pat chicken thighs with a paper towel to dry, and season both sides with salt and pepper.
Add chicken thighs to the hot skillet and brown on both sides – about 2 minutes on each side.
4. Add dry white wine (we used sauvignon blanc) crushed tomatoes, peppers and carrots – mix together, reduce heat to low and let simmer for about 45 minutes.
Add green olives halves on top with fresh parsley – serve over brown rice. Enjoy!