Post by Loupy on Jun 30, 2018 2:19:28 GMT -7
Creamy, Healthy Sun-Dried Tomato Chicken Thighs(Whole 30)
From: Rebecca @ www.mynaturalfamily.com/recipes/
This chicken was amazing. The clean eating/dairy free aspect doesn’t change the quality or taste whatsoever. So good. There is about 15-20 minutes of prep work, but after that, it cooks in the oven and is fall off the bone tender.
Prep time: 15 min
Cook time: 1 hr, 15 min
Total time: 1 hr, 30 min
Makes: 8 servings
INGREDIENTS:
1/4 cup Unmodified Potato Starch (or Tapioca Starch or Corn Starch if you don’t eat Paleo)
1 Tbsp Real Salt
1 tsp Freshly Ground Pepper
8 Chicken thighs (bone-in, skin removed)
3 Tbsp Extra Virgin Olive Oil (divided)
1 Yellow Onion (Sliced thinly)
3/4 cup Sliced Sun-dried Tomatoes (not packed in oil)*
1 Tbsp Garlic (minced)
1 tsp Italian Seasoning (oregano, thyme, parsley)
large pinch Red Pepper Flakes
13.5 oz can Coconut Milk
1 cup Chicken Stock (or Broth)
Basil (shredded, to top)
INSTRUCTIONS:
Mix together the potato or tapioca starch, salt, and pepper in a medium sized bowl.
Toss the chicken thighs in the mixture until fully coated.
Preheat oven to 400 degrees F
Heat 2 T. of the Olive Oil in a large oven-proof frying pan or ceramic coated dutch oven.
Add the chicken, four pieces at a time, and brown on each side.
When the chicken is all browned, remove it and set it aside.
Add the remaining 1 T. of oil to the pan and heat to medium/high.
Add the sliced onion and saute for 2 minutes.
Add the sun-dried tomatoes, garlic, Italian Seasoning, and red pepper and saute for another 30 seconds.
Add the coconut milk and chicken broth and bring to a boil.
Add the chicken back into the sauce, scooping the onions and tomatoes over the top of the chicken.
Try to fit the chicken in a single layer, if possible.
Cover pan with a lid (make sure it is oven safe) and place it in the oven.
Cook for 45 minutes at 400 degrees.
After 45 minutes, reduce the heat to 300 and cook for another 20 minutes.
Remove from the oven and top with shredded basil just before serving.
NOTES
Recipe calculated using 1 chicken thigh per person. On average, 8 chicken thighs with bones will weight about 3 pounds, much of which is bone. I calculated this recipe for 8 servings. So if you eat a different amount, say 2 chicken thighs, then double the nutrition facts.
You may also use chicken thighs without the bones, chicken breasts or chicken tenders. The cooking time will be slightly less. Set a timer for 20 minutes earlier than the recipe states and check for doneness every few minutes until the chicken is cooked through.
If you can only find sun-dried tomatoes in oil, just do your best to pat off the oil with paper towels before adding or leave the equivalent amount of olive oil from the recipe.
Nutritional Information
Calories: 320
Total Fat: 16.8g
Sat. Fat: 7.7g
Poly Fat: 2.3g
Mono Fat: 5.3g
Cholesterol: 141mg
Sodium: 194.5mg
Total Carbs: 10.8g
Fiber: 0.9g
Sugars: 2.4g
Protein: 31.5g
From: Rebecca @ www.mynaturalfamily.com/recipes/
This chicken was amazing. The clean eating/dairy free aspect doesn’t change the quality or taste whatsoever. So good. There is about 15-20 minutes of prep work, but after that, it cooks in the oven and is fall off the bone tender.
Prep time: 15 min
Cook time: 1 hr, 15 min
Total time: 1 hr, 30 min
Makes: 8 servings
INGREDIENTS:
1/4 cup Unmodified Potato Starch (or Tapioca Starch or Corn Starch if you don’t eat Paleo)
1 Tbsp Real Salt
1 tsp Freshly Ground Pepper
8 Chicken thighs (bone-in, skin removed)
3 Tbsp Extra Virgin Olive Oil (divided)
1 Yellow Onion (Sliced thinly)
3/4 cup Sliced Sun-dried Tomatoes (not packed in oil)*
1 Tbsp Garlic (minced)
1 tsp Italian Seasoning (oregano, thyme, parsley)
large pinch Red Pepper Flakes
13.5 oz can Coconut Milk
1 cup Chicken Stock (or Broth)
Basil (shredded, to top)
INSTRUCTIONS:
Mix together the potato or tapioca starch, salt, and pepper in a medium sized bowl.
Toss the chicken thighs in the mixture until fully coated.
Preheat oven to 400 degrees F
Heat 2 T. of the Olive Oil in a large oven-proof frying pan or ceramic coated dutch oven.
Add the chicken, four pieces at a time, and brown on each side.
When the chicken is all browned, remove it and set it aside.
Add the remaining 1 T. of oil to the pan and heat to medium/high.
Add the sliced onion and saute for 2 minutes.
Add the sun-dried tomatoes, garlic, Italian Seasoning, and red pepper and saute for another 30 seconds.
Add the coconut milk and chicken broth and bring to a boil.
Add the chicken back into the sauce, scooping the onions and tomatoes over the top of the chicken.
Try to fit the chicken in a single layer, if possible.
Cover pan with a lid (make sure it is oven safe) and place it in the oven.
Cook for 45 minutes at 400 degrees.
After 45 minutes, reduce the heat to 300 and cook for another 20 minutes.
Remove from the oven and top with shredded basil just before serving.
NOTES
Recipe calculated using 1 chicken thigh per person. On average, 8 chicken thighs with bones will weight about 3 pounds, much of which is bone. I calculated this recipe for 8 servings. So if you eat a different amount, say 2 chicken thighs, then double the nutrition facts.
You may also use chicken thighs without the bones, chicken breasts or chicken tenders. The cooking time will be slightly less. Set a timer for 20 minutes earlier than the recipe states and check for doneness every few minutes until the chicken is cooked through.
If you can only find sun-dried tomatoes in oil, just do your best to pat off the oil with paper towels before adding or leave the equivalent amount of olive oil from the recipe.
Nutritional Information
Calories: 320
Total Fat: 16.8g
Sat. Fat: 7.7g
Poly Fat: 2.3g
Mono Fat: 5.3g
Cholesterol: 141mg
Sodium: 194.5mg
Total Carbs: 10.8g
Fiber: 0.9g
Sugars: 2.4g
Protein: 31.5g
