Low FODMAP Braised Chicken in Tomato Sauce
Low FODMAP Braised Chicken Ingredients
- Fody Garlic Infused Olive Oil
- 1/4 cup diced fennel bulb
- 2 19.4oz cans Fody Low FODMAP Marinara Sauce
- 2 zucchinis, diced small
- 2 carrots, diced small
- 2 red pepper, diced small
- 1 carrot, diced small
- 1 tbsp dried parsley
- 1/2 tbsp dried basil
- 1/2 tbsp dried oregano
- 3-4 lbs chicken breasts and thighs, cut into halves or thirds
- 2 cups shredded kale
- salt & pepper to taste
- Instant or real polenta.
Cooking Directions for Low FODMAP Braised Chicken
Preheat oven to 375 °F/190 °C.
Sauce the fennel in a little Fody Garlic Infused Olive Oil in a deep dish pan that can go in the oven on medium heat. Add Fody Foods Low FODMAP Marinara Sauce, vegetables and herbs. Stir until mixed through – while ingredients are warming up on the stove. Once sauce is mixed well, place pieces of chicken in the sauce. Cover with a lid and put into oven. Bake for 1 hour.
Remove from oven, add kale and let sit for 5 minutes. If using instant polenta, cook now. If using long-cook polenta time so it is ready once the chicken is. Serve your Low FODMAP braised chicken immediately.
If you have more time, you can actually brown each piece of chicken first in the pan to add a boost of flavor. This Low FODMAP recipe doesn’t need it, but browning meat is always an additional delicious bonus! You can substitute the vegetables for any Low FODMAP vegetables you like. You can even roast the vegetables first and add them to the sauce for a roasted flavor.
About the Chef
Stephanie Clairmont, MHSc, RD is a Digestive Health Dietitian, author and teacher. She was diagnosed with IBS in 2007, and after eliminating her own symptoms with the Low FODMAP diet, now supports others on this journey through Low FODMAP recipes featured in the Beyond FODMAPs Insider’s Club.stephanieclairmont.com
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