Braised Chicken Fricassee; Low-FODMAP, Gluten-free
Want a new low-FODMAP chicken recipe? Try Chicken Fricassee! Tender chicken in a creamy wine and mushroom sauce. So good, and gluten-free.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Entree
- Method: Cooking
- Cuisine: French
- Diet: Gluten Free
Ingredients
Scale
- 40 ounces bone-in, skin-on chicken thighs (or use a combination of thighs and drumsticks)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 tablespoon garlic infused oil*
- 1/2 tablespoon onion or shallot infused oil*
- Two 6–7-ounce cans or jars sliced mushrooms, rinsed and drained*
- 1 dried bay leaf
- 3 thyme sprigs (or 1/2 tsp dried thyme)
- 3 tablespoons low-FODMAP, gluten-free flour
- 1/2 cup dry white wine
- 3 cups low-FODMAP chicken broth, or stock*
- 1/2 cup heavy cream, or canned coconut cream*
- 2 tablespoons fresh parsley
Instructions
- Pat chicken pieces dry with paper towels then sprinkle with salt and pepper. Place the canned mushrooms between paper towels to dry
- In a large skillet, or cast-iron braiser, place infused oils over medium-high heat
- Add the chicken thighs in stages, skin side down, and cook for about 5 minutes until golden
- Cook the second side for about a minute, then remove to a plate to keep warm (they will finish cooking later)
- Once chicken is browned, drain grease
- Place the drained mushrooms in the skillet. Allow to brown, then add the bay leaf and thyme
- Sprinkle the flour in the skillet to brown it, then add the LF chicken broth and wine
- Deglaze the pan with a spatula to remove all the bits and stir in the sauce
- Add the chicken back to the skillet, skin side up, and adjust heat so the sauce is bubbling but not boiling
- Allow to simmer, covered for 10 minutes, then uncover for about 20 more minutes until the chicken is fully cooked (internal temp 165F)
- Remove the chicken pieces, the bay leaf, and fresh herb stems, then add the heavy cream to the sauce to simmer for a few minutes longer
- Taste, and adjust seasoning, then return the chicken to the sauce to coat
- Serve, garnished with fresh parsley
Notes
- Although this recipe has not been lab-tested, a single serving should be low-FODMAP based on available data at time of posting.
- However, this meal is somewhat rich, adjust your serving if high fat foods trigger your IBS
- Note: Due the liquid required to ‘braise’ the meat, you will have additional broth. Enjoy this over potatoes, rice, or another side. I had some like a ‘soup’, as it is very similar to a creamy mushroom broth
- Infused oils have the flavor but NOT FODMAPs, as the carbohydrates are not dissolved in the oils. See my Top 11 Tips and Tricks for the Low-FODMAP diet that no one ever tells you!
- Select a low-FODMAP certified chicken broth, or make your own
- One low-FODMAP serving of canned and drained mushrooms is 75g due to mannitol. The two cans or jars of mushrooms will be 9 ounces, or 270 grams once drained and rinsed
- 1/2 cup wine is 125 ml. One low-FODMAP serving size for wine is 150 ml
- Heavy cream is low in lactose and low-FODMAP in 1/4 cup servings
