Low FODMAP Braised Chicken & Mushroom Ragu
We highly recommend our Low FODMAP Braised Chicken & Mushroom Ragu as a dish to make for the WHOLE family. No one will think this is "diet" food.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.
Cooking tools:
- Dutch oven
- Food processor
- Kitchen scale
- Chef's knife
- Cutting board
- Stove
- Mixing bowl
- Kettle
- Measuring cup
- Measuring spoon
- Colander
- Pot
- Spoon
- Can opener
- Plate
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
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