Hauts de cuisse de poulet crémeux au bacon et aux champignons, pauvres en FODMAP (paléo, Whole30)

Ingrédients

• 5 slices low sodium bacon
• 8 bone-in skin-on chicken thighs (about 3 pounds)
• 1 tablespoon low FODMAP Italian seasoning (homemade or store-bought), divided
• 2 tablespoons garlic-infused olive oil
• 1 10 ounce can sliced mushrooms (canned in brine), drained and rinsed*
• 1 cup full-fat coconut milk*
• 1/2 - 1 teaspoon salt, plus more for sprinkling
• 1/2 teaspoon ground black pepper, plus more for sprinkling
• 1 cup baby spinach (optional*)

Préparation

1. 1

   Preheat oven to 375°F (191°C).

2. 2

   In a large, oven safe skillet (mine is 11 inches), cook bacon over medium heat on the stove top until crisp, about 7-8 minutes.

3. 3

   While bacon is cooking, dry chicken thighs with paper towels and season the top side with salt, pepper, and ½ tablespoon of the Italian seasoning.

4. 4

   Once the bacon is done cooking, remove to a plate covered with paper towel to drain. Remove all but 1 tablespoon of the bacon fat from the skillet.

5. 5

   Place skillet back on the stove top on medium heat. Add garlic-infused olive oil and swirl the pan to coat. Add chicken, seasoned side down, and sear without disturbing for 7 minutes. While the chicken is searing, sprinkle the bottom side of the chicken thighs with salt, pepper, and the remaining ½ tablespoon of Italian seasoning.

6. 6

   Once seared, using tongs, flip the chicken thighs over and place skillet in the preheated oven. Roast chicken for 15-18 minutes if using convection, 22-28 minutes if using a conventional oven, or until an instant read thermometer reads 165°F (75°C). Using an oven mitt, remove chicken from the oven, using great care from this point forward not to touch the uncovered skillet handle.

7. 7

   Using a fresh set of tongs, remove chicken to a large plate. Place skillet back on the stove top on medium high heat. Once the juices in the skillet start to bubble, add mushrooms and stir fry for about 2 minutes. Add coconut milk, ½-1 teaspoon salt, and ½ teaspoon pepper to the skillet, stir and bring to a boil, immediately reducing the heat to medium low once liquid is boiling. Simmer the sauce over medium low heat until blended and slightly reduced, about 3-4 minutes, stirring occasionally. Remove skillet from heat.

8. 8

   Chop bacon into small pieces, add to the skillet, and stir. Taste the sauce and adjust seasonings as desired. If the sauce tastes too coconutty, add small amounts of additional salt and pepper until the coconut taste dissipates. Add baby spinach (if using it) and stir into the sauce until slightly wilted. Carefully tilt the plate the chicken is resting on slightly over the skillet to add the juices to the sauce and stir (leave no flavor behind!). Add chicken back to the skillet and spoon sauce over chicken to coat.

9. 9

   Serve over the low FODMAP option of my Instant Pot “Garlic” Mashed Potatoes, Instant Pot Quinoa (if not eating Paleo/Whole30 - omit spinach in this recipe to prevent FODMAP stacking), rice (if not eating Paleo/Whole30), or your low FODMAP starch of choice.