Crock Pot (or not) Herbed Chicken and Wild Rice (Low FODMAP)

15 Minutes prep • 50 Minutes stove • 2-3 Hours crock pot • Low FODMAP • Gluten-free • Serves 4 • Ok to make ahead: Steps 1-4

Sage, thyme, wild rice, and vegetables all cooked in one pot come together into a comforting and delicious weeknight or any night meal. Perfect for a winter evening, this meal will warm you from the inside out. This dish is so easy to make and sure to please everyone. Leftovers are wonderful no matter how you heat them, but I like them best baked with some gruyere or sharp cheddar cheese on top.

Ingredients

2 tablespoons garlic-infused olive oil, divided

2 pounds boneless, skinless chicken thighs

2 teaspoons dried thyme

1 teaspoon dried rosemary

1 teaspoon paprika

1/4 teaspoon cayenne pepper

4 tablespoons salted butter

8 leaves fresh sage

1 1/2 cups wild rice blend

1 bunch green onions (green part only), chopped

2 cups finely chopped oyster mushrooms

1 tablespoon dried chives

3 medium carrots, cut into 1 inch pieces

1/2 cup chopped celery

3 1/2 cups low FODMAP chicken broth (I use Whole Foods Organic 365 chicken broth or Gourmend low FODMAP Organic Chicken Broth - use code IBSGC15 for 15% discount)

1 parmesan rind (optional)

Optional fresh thyme for serving

Kosher salt and black pepper

Directions

(1) Prepare the chicken: This step is optional but results in a more flavorful and tender chicken. Remove chicken from the package, and put it in one layer on a rimmed plate or baking dish. Season both sides of each piece lightly with Kosher salt (about 1/4 - 1/2 teaspoon per side). Cover the dish with plastic wrap and refrigerate until ready to use, ideally about 4 hours before cooking or overnight.

(2) Prepare: Wash and chop the vegetables.

(3) Sear the chicken: In a large oven-safe skillet, heat 1 tablespoon garlic-infused olive oil over high heat. When hot, add the chicken and sprinkle with the thyme, rosemary, paprika, and cayenne. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook the chicken on both sides until golden, 3-5 minutes each side. During the last 2 minutes of cooking, add the butter, and sage around the chicken pieces and allow the butter to brown around the chicken. Remove the chicken and sage from the skillet to a plate.

(4) Toast the rice: To the same skillet, add 1 tablespoon garlic-infused olive oil, the wild rice, green onions, carrots, mushrooms, celery, and dried chives. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 1-2 minutes, then add the broth to the pan. Bring to a boil.

Preheat the oven to 425 degrees F.

Note: If cooking in a crockpot, at this point, add everything to your crock pot then add the chicken and any juices on the plate. Add the parmesan rind if using. Cover and cook on low for 5-6 hours or on high for 2-3 hours.

(5) Cook the chicken: Slide the chicken, and any juices left on the plate back into the skillet. Add the parmesan rind if using. Return to a boil. Cover the skillet and turn the heat down to the lowest setting possible and allow to cook for 30 minutes, until most of the liquid has cooked into the rice, but not all of it. Bake, uncovered for 20 minutes or until the rice is cooked. If it gets dry before it’s done cooking, add a bit more chicken broth to the pan.

(6) Plate and serve: To serve, put a generous scoop of rice and vegetables on each plate (or bowl) and serve with the chicken on top. Sprinkle with fresh thyme leaves (optional) and serve with some crusty sourdough bread on the side.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

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