Low FODMAP Braised Chicken & Mushroom Ragu
We love braised dishes because they are easy and even improve over a few days. This Low FODMAP Braised Chicken & Mushroom Ragu is a perfect dish to make for a party - for those following the diet and everyone else.
Ingredients:
- 1- ounce (30 g) dried porcini mushrooms
- 6 skin-on thicken thighs, about 2 pounds/910 g, bone-in or boned
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons Garlic-Infused Oil, made with olive oil, or purchased equivalent
- 1 medium carrot, trimmed, scrubbed and chopped into large pieces
- 1 medium stalk celery, trimmed and chopped into large pieces
- ½ cup (32 g) scallions, green parts only, chopped into large pieces
- ½ teaspoons crushed red pepper flakes
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- ¼ cup (8 g) chopped flat-leaf parsley, divided
- ½ pound (225 g) trimmed oyster mushrooms, chopped
- 1 tablespoon tomato paste
- ½ cup (120 ml) dry red wine
- 1 cup (240 ml) low FODMAP chicken stock
- 1, 28- ounce (794 g) can diced San Marzano tomatoes
- Lofo Pasta, steamed potatoes or sourdough bread
- Pecorino Romano cheese
Preparation:
-
Place the dried porcini in a small heatproof bowl and cover with boiling water; allow to sit for 15 minutes until softened.
-
Meanwhile, liberally season the chicken on all sides with salt and pepper. Add oil to a heavy Dutch oven, heat over medium heat, and brown both sides of chicken thighs, cooking about 3 to 5 minutes per side (longer for bone-in). Make sure to get the skin side nice and crispy. Set aside. Pour off any excess fat, leaving about 3 tablespoons in the pot.
-
Place carrot, celery and scallion greens in bowl of food processor fitted with metal blade. Pulse on and off until very finely minced, then add to pot. Cook over low-medium heat, scraping up any browned chicken bits from the bottom of the pan, and sauté until vegetables are softened - just a few of minutes. Stir in the red pepper flakes, chopped rosemary and thyme, half of the parsley and cook for about 30 seconds. Stir in the fresh mushrooms and tomato paste and cook for a few minutes until mushrooms soften.
-
Meanwhile, drain the porcini, discard the soaking water and chop the mushrooms. Add these porcini to the pot along with the wine, bring to a simmer and cook until most of the liquid is evaporated. Add the stock and simmer until reduced by about half. Stir in the tomatoes, taste and adjust seasoning (you will need generous salt and pepper in this dish), then nestle the chicken into the braising liquid. Cover, bring to a simmer and cook for about 20 minutes.
-
If you want to serve this right away with pasta or potatoes, cook them now. I like a lofo rigatoni. But sopping this up with sourdough bread is fantastic! Right before serving you can remove the bones (if in therand shred/chop the chicken. Taste and make a final salt and pepper adjustment. Serve over lofo pasta (or potatoes or alongside bread), garnish with reserved parsley and pass the Pecorino Romano.
-
We think this dish improved upon sitting. Cool, then refrigerate in an airtight container for up to 4 days. Or freeze for up to a month.
Notes:
Tips
- You might be surprised to see mushrooms in a low FODMAP dish but oyster mushrooms in particular are low FODMAP in generous quantities of 75 g (about 1 cup).