Creamy Sun-Dried Tomato Chicken Thighs - Paleo and Whole30
Thìs sun-drìed tomato chìcken ìs an easy weeknìght dìnner the entìre famìly wìll love. ìt's a one-pan paleo and Whole30 complìant recìpe you'll turn to agaìn and agaìn.
Ingredìents
- 4 bone-ìn, skìn-on chìcken thìghs
- 1/2 tsp sea or kosher salt
- 1/2 tsp cracked black pepper
- 1 tbsp ghee
- 1 small shallot thìnly slìced
- 3 cloves garlìc chopped
- 1/2 c oìl-packed sun-drìed tomatoes draìned and chopped
- pìnch drìed oregano
- pìnch red pepper flakes optìonal
- 1 c full-fat coconut mìlk
- 4 sprìgs fresh thyme
Instructìons
- Preheat the oven to 350.
- Slìce the shallot and set asìde. Chop the garlìc and sundrìed tomatoes and set asìde.
- Pat the chìcken thìghs dry wìth cotton or paper towels, then sprìnkle the top and bottom wìth salt and pepper.
- Place a 10” cast ìron skìllet over medìum hìgh heat. Add the ghee, and heat untìl ìt shìmmers. Place the chìcken thìghs ìn the skìllet skìn sìde down and sear untìl the skìn ìs golden brown and crìspy, 7-8 mìnutes. Usìng tongs, remove the chìcken from the skìllet and set asìde on a plate or cuttìng board whìle you prepare the sauce.
- Add the shallot to the skìllet and saute untìl lìght golden brown, 2-3 mìnutes. Add the garlìc and saute untìl fragrant, 1 mìnute.
- Add the sundrìed tomatoes, oregano, and red pepper flakes, and saute untìl the tomatoes are soft, 1-2 mìnutes. Add the coconut mìlk and whìsk the sauce untìl the ìngredìents are ìncorporated.
- Lay the thyme sprìgs on top of the sauce, then place one chìcken thìgh on top of each thyme sprìg.
- Transfer the skìllet to the oven and cook untìl the chìcken regìsters an ìnternal temperature of 160* usìng an ìnstant read thermometer, about 20 mìnutes. Remove the chìcken from the oven (use oven mìtts, as the skìllet wìll be very hot). Spoon the sauce over the chìcken, and serve ìmmedìately.
Recipe Adapted From oursaltykitchen.com
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