Creamy Paleo Sun-Dried Tomato Chicken Thighs

This chicken wás ámázing. The cleán eáting/dáiry free áspect doesn’t chánge the quálity or táste whátsoever. So good. There is ábout 15-20 minutes of prep work, but áfter thát, it cooks in the oven ánd is fáll off the bone tender.

  • 1/4 cup Unmodified Potáto Stárch (or Tápiocá Stárch or Corn Stárch if you don’t eát Páleo)
  • 1 Tbsp Reál Sált
  • 1 tsp Freshly Ground Pepper
  • 8 Chicken thighs (bone-in, skin removed)
  • 3 Tbsp Extrá Virgin Olive Oil (divided)
  • 1 Yellow Onion (Sliced thinly)
  • 3/4 cup Sliced Sun-dried Tomátoes (not pácked in oil)*
  • 1 Tbsp Gárlic (minced)
  • 1 tsp Itálián Seásoning (oregáno, thyme, pársley)
  • lárge pinch Red Pepper Flákes
  • 13.5 oz cán Coconut Milk
  • 1 cup Chicken Stock (or Broth)
  • Básil (shredded, to top)

  1. Mix together the potáto or tápiocá stárch, sált, ánd pepper in á medium sized bowl. Toss the chicken thighs in the mixture until fully coáted.
  2. Preheát oven to 400 degrees F
  3. Heát 2 T. of the Olive Oil in á lárge oven-proof frying pán or cerámic coáted dutch oven. ádd the chicken, four pieces át á time, ánd brown on eách side. When the chicken is áll browned, remove it ánd set it áside.
  4. ádd the remáining 1 T. of oil to the pán ánd heát to medium/high. ádd the sliced onion ánd sáute for 2 minutes. ádd the sun-dried tomátoes, gárlic, Itálián Seásoning, ánd red pepper ánd sáute for ánother 30 seconds.
  5. ádd the coconut milk ánd chicken broth ánd bring to á boil.
  6. ádd the chicken báck into the sáuce, scooping the onions ánd tomátoes over the top of the chicken. Try to fit the chicken in á single láyer, if possible.
  7. Cover pán with á lid (máke sure it is oven sáfe) ánd pláce it in the oven. Cook for 45 minutes át 400 degrees. áfter 45 minutes, reduce the heát to 300 ánd cook for ánother 20 minutes.
  8. Remove from the oven ánd top with shredded básil just before serving.

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