Home Dinner Creamy Chicken Thighs

Creamy Chicken Thighs

by Mary Seibert

Delicious Creamy Chicken Thighs that will impress everyone – even the non-paleo guests. So healthy, too!

Delicious Creamy Chicken Thighs that will impress everyone – even the non-paleo guests. So healthy, too! Recipes Creamy Chicken Thighs European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1/4 cup tapioca starch
  • 1 tsp sea salt
  • 1 tsp freshly ground pepper
  • 8 chicken thighs (bone-in, skin removed)
  • 3 Tbsp extra virgin olive oil
  • 1 onion chopped
  • 3/4 cup sliced sun-dried tomatoes
  • 2 tsp Garlic (minced)
  • 1 tsp Italian Seasoning
  • large pinch red pepper flakes
  • 13.5 oz can coconut milk
  • 1 cup chicken broth
  • Basil (shredded, to top)

Instructions

  • Mix together the tapioca starch, salt, and pepper in a medium sized bowl. Toss the chicken thighs in the mixture until fully coated.
  • Preheat oven to 400 F
  • Heat 2 T of the Olive Oil in a 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 sauté for 2 minutes. Add the sun-dried tomatoes, garlic, italian seasoning, and red pepper and sauté 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 and place it in the oven. Cook for 45 minutes. After 45 minutes, reduce the heat to 300 F and cook for another 20 minutes.
  • Remove from the oven and top with shredded basil just before serving.

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