CREAMY SUN-DRIED TOMATO PALEO BAKED CHICKEN RECIPE {CLEAN EATING, GLUTEN FREE, DAIRY FREE, WHOLE30}



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.




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

  1. 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.
  2. Preheat oven to 400 degrees F
  3. 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.
  4. .......




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