Whenever I felt under the weather as a child, my go-to dinner request was a creamy, mushroom-packed chicken chasseur. I hadn’t had it for years, so this summer, I decided to try it again! This time I had to make a few adjustments to make sure it’s low FODMAP, while maintaining its signature flavours. Fortunately mushrooms aren’t completely off the menu as oyster mushrooms can be enjoyed on a low FODMAP diet. They can sometimes be hard to find, but at the time of writing, Tesco and Marks and Spencer sell them.
This recipe requires a chicken stock, and I’ve used both Bay’s Kitchen (purchased directly) and Massel 7 (from Amazon). I find that adding white wine results in a slightly richer flavour, but isn’t essential, so I’ll leave that up to you. I add spinach, but you could also add any other green vegetables you have in the fridge. I can imagine green pepper would add a nice flavour too. Another joy of this recipe, is you can make it as creamy as you like.
- 1 tbsp Garlic-infused oil
- 320 g Chicken (diced)
- 150 g Oyster mushrooms (sliced)
- 100 g Spinach
- 250 ml Chicken stock
- 1 tbsp Creme fraiche
- 100 ml White wine (optional)
- Long grain rice to serve
- In a large pan, heat the garlic-infused oil. Add the chicken, fry for a minute or so, then add the oyster mushrooms.
- Add the wine, chicken stock and spinach and simmer for 5 – 10 minutes, until the liquid reduces and the chicken is cooked through.
- Remove from the heat and stir in the creme fraiche.
- Serve with long grain rice.
If you’re vegetarian, you could try this recipe with Quorn chicken chunks and use a low FODMAP vegetable stock instead. I will be trying this next week as I’m always keen to reduce my meat intake! If you have enjoyed this recipe, you might also like to try my Chicken and Broccoli Pasta, this Moroccan Chicken or one of my all time favourite chicken recipes, a Chicken & Spinach Balti.
Let me know if you give this recipe a try!