Recipe by Amanda DeLaura
I view this meal as one of my most reliable dishes regardless of whether I want it for a mid-week dinner, Sunday supper, or part of my weekly meal prep rotation. It takes under twenty minutes of active cooking time and is easily adaptable. If dairy is not your best friend, substitute the cream for coconut milk and the parmesan cheese for nutritional yeast. Serve it easily with a generous portion of seasonal grilled vegetables. If you’re craving a treat, shred the chicken thighs after they’re baked and toss the entire dish in a freshly boiled batch of organic fusilli. When reheating, add an additional quarter cup of heavy cream or broth to the pot and warm it at 350ºF for twenty-five to thirty minutes—it will keep in the fridge for up to five days. Bon appétit!
Makes 4-6 servings, depending on size
1 Tbsp coconut oil
1 package organic chicken thighs (about 1 to 1 1/2 lbs)
2 large (or 3 small) shallots, minced
1/2 tsp Real Salt
4 large (or 6 small) garlic cloves, minced
1/4 tsp onion powder
1/4 tsp garlic powder
1 Tbsp spelt or einkorn flour (tapioca if gluten-free)
1 cup organic chicken broth (recipe here)
1 cup organic cream
1 Tbsp dried mustard
1 tsp oregano
1/4-1/2 tsp red chili flakes, depending on taste
1 Tbsp parmesan cheese (plus more for garnish)
2/3 cup sun-dried tomatoes, drained & chopped
1/2 cup petite peas, optional
1 head kale, rinsed and chopped
1/4 cup fresh parsley, minced
- Preheat the oven to 350ºF. Pat your chicken thighs dry with a paper towel and set Heat a large Dutch oven over medium-high heat and add the tablespoon of coconut oil. Place your chicken thighs in the pot, thick flesh-side down. Season generously with salt and fresh- cracked pepper and cook for four minutes. Flip and continue to cook for two to four minutes. Remove all of the chicken from the pot and set it aside in a medium-sized bowl or platter.
- Add the minced shallots to the pan and season with one half teaspoon of pink salt. Let cook till translucent and softened for about three minutes, stirring frequently so to avoid the small pieces of shallot from Add the minced garlic, onion powder, and garlic powder. Let cook for about thirty seconds, or until fragrant. Quickly add the tablespoon of flour and continue to cook until the mixture is lightly browned, for about ninety seconds, stirring constantly.
- Slowly add the broth, cream, mustard, oregano, chili flakes, and parmesan cheese. Mix to combine and add all of the kale to the pot and cover with the Dutch oven Lower heat to medium-low and continue to cook for three to five minutes, until the kale is wilted. Return the chicken thighs and any of their juices to the pot. Add the chopped tomatoes and peas if using, cover and bake for twenty minutes.
- Remove the chicken from the oven, serve as desired, and garnish with additional parmesan and freshly minced parsley. Enjoy immediately.