LOW FODMAP OLIVE CHICKEN Recipe

YIELD: 4 SERVINGS

When it comes to meat-based mains, your slow cooker should be your best friend. It does all the hard work for you—and plus, slow-cooked meat is fall-off-the-bone tender. Use chicken thighs instead of breasts in this recipe since they stay so moist in the slow cooker. When dinner’s ready, spoon the chicken with its lemon-and-olive-laden sauce over basmati rice and serve with a side salad.

LOW FODMAP SLOW COOKER LEMON OLIVE CHICKEN Ingredients

  • 1½ POUNDS (680 G) BONELESS, SKINLESS CHICKEN THIGHS
  • ½ TEASPOON KOSHER SALT
  • ½ TEASPOON FRESHLY GROUND BLACK PEPPER
  • 1 TABLESPOON (15 ML) OLIVE OIL
  • 1 CLOVE OF GARLIC, PEELED AND SMASHED, BUT KEPT WHOLE
  • ¼ CUP (60 ML) DRY WHITE WINE OR CHICKEN BROTH
  • 1½ CUPS (355 ML) CHICKEN STOCK OR CHICKEN BROTH
  • ½ TEASPOON GRATED LEMON ZEST
  • 2 TABLESPOONS (28 ML) FRESH LEMON JUICE
  • 2 TEASPOONS DRIED BASIL
  • 1 TEASPOON DRIED OREGANO
  • ½ CUP (85 G) KALAMATA OLIVES, PITTED, DRAINED, AND HALVED
  • 2 TABLESPOONS (20 G) BASIC FLOUR BLEND
  • ¼ CUP (60 ML) WATERCOOKED BASMATI RICE, FOR SERVING
  • ¼ CUP (15 G) CHOPPED FRESH ITALIAN PARSLEY

LOW FODMAP SLOW COOKER LEMON OLIVE CHICKEN Steps

  1. Season the chicken thighs with the kosher salt and black pepper.
  2. Heat the olive oil in a large skillet over medium-high heat.
  3. Add the garlic and sauté until fragrant, about 1 minute.
  4. Remove the garlic from the skillet and discard.
  5. Add the chicken to the skillet and brown it, about 3 to 4 minutes per side.
  6. Transfer the chicken to the slow cooker.
  7. Deglaze the skillet by adding the white wine or chicken broth to the skillet and scraping
    up any brown bits on the bottom.
  8. Pour this mixture into the slow cooker, onto the chicken.
  9. In a medium bowl, combine the chicken stock or broth, lemon zest, lemon juice, basil,
    and oregano and pour the mixture over the chicken.
  10. Sprinkle with the Kalamata olives. Cover and cook on the low setting for 7 to 8 hours or
    on the high setting for 3 to 4 hours.
  11. When the chicken is done, make a slurry by stirring the Basic Flour Blend and water together in a small bowl.
  12. Slowly pour into the liquid in the slow cooker, while constantly stirring.
  13. Turn the slow cooker to high.
  14. Continue cooking for about 10 minutes or until the sauce is thickened.
  15. The chicken will be very tender, and you can break it apart into smaller pieces if desired.
  16. Season to taste with kosher salt and black pepper.
  17. Serve over basmati rice and sprinkle with the chopped fresh parsley.

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