Clean Eating Creamy Sun-dried Tomato Chicken

• Meat

  • 8 Chicken thighs, bone-in

• Produce

  • 1 Basil
  • 1 tbsp Garlic
  • 3/4 cup Sun dried tomatoes
  • 1 Yellow onion

• Canned Goods

  • 1 cup Chicken stock or broth
  • 1 13.5 oz can Coconut milk

• Baking & Spices

  • 1 tsp Italian seasoning
  • 1 tsp Pepper, freshly ground
  • 1 large pinch Red pepper flakes
  • 1 tbsp Salt, Real
  • 1/4 cup Unmodified potato starch or tapioca starch or corn starch if you don't eat paleo

• Oils & Vinegars

  • 3 tbsp Olive oil

Found on mynaturalfamily.com

Description

Directions

• 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.
• 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.

Nutrition