Low FODMAP Chicken Ratatouille is the best of both worlds: an easy braised chicken dish and ratatouille – eggplant, tomatoes, zucchini, peppers, olive oil, garlic and onion flavor – all in one delicious dish.
Heat a large Dutch oven over medium heat. Add about half the oil and heat to shimmering. Add the chicken, skin side down, and cook, without moving, until golden brown and crispy; flip over and cook the second side, about 8 minutes total. Remove chicken from pan and set aside.
Nestle the chicken down into the ratatouille, skin side up, cover, and adjust heat to a simmer. Continue to cook until chicken reaches an internal temperature of 160°F (71°C), about 10 minutes more. Tear fresh basil and/or thyme and scatter over the top right before serving. We love this dish with rice or low FODMAP crusty bread and a green salad. The braise can be refrigerated in an airtight container for up to 4 days; wait to add basil upon reheating.
FODMAP Information
Our recipes are based on Monash University and FODMAP Friendly science.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.