Chicken Cacciatore – Low FODMAP

Chicken Cacciatore – Low FODMAP

Total Time 1 hour
Servings 8


  • 4 tbsp Olive oil or garlic infused oil
  • 1 Eggplant diced
  • 2 Carrots diced
  • 1 Celeriac Peeled and diced
  • 1 Red capsicum deseeded and diced
  • 1 spring onion green tops only
  • 2 sprigs fresh rosemary 3g
  • 1 tsp dried oregano
  • 1 tsp raw sugar
  • 6 skinless chicken thighs bone in, skin and fat removed and cut into half lengthwise
  • 150 g Oyster mushrooms torn into strips
  • 800 g Tomatoes diced, large can
  • 1 cup chicken stock or water
  • ½ cup black pitted olives cut into halves
  • 1 tsp salt to taste
  • 1 tsp cracked black pepper
  • 1 cup fresh basil leaves roughly chopped


  • cook ingredients (except the oyster mushrooms and olives), spring onion tops, rosemary, oregano, sugar and pepper for about 8minutes or until lightly browned and fragrant. Stir through the chicken pieces, oyster mushrooms, tomato and stock
  • Transfer to a large oven safe casserole dish (or slow cooker dish*)
  • Cover and cook on medium heat for 20-30 minutes or until chicken is cooked through and sauce thickens slightly.*Alternatively, cook in slow cooker on high for 4 hours or low for 8 hours.
  • Just before serving add olives, fresh basil or parsley and season with salt as desired. Serve with mashed potatoes, cooked rice or a low FODMAP pasta.


Carbohydrates: 13gProtein: 26gFat: 16gSaturated Fat: 4gFiber: 8gSugar: 11g
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