Whole30 compliant Sauteed Chicken thighs with Balsamic Vinegar and mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 Chicken Thigh, raw, skinless (5.3oz/150gm) .5 cup, chopped Onions, raw 3 clove Garlic 3 tbsp Extra Virgin Olive Oil 1.5lbs Baby Portabello mushrooms quartered1.5 cups balsamic vinegar 2 Tbls Ghee 3tsp=1 Tbls0.25 cup Tomato Paste
In a 12-14-inch skillet, heat the olive oil over medium heat until smoking. Season the chicken pieces with salt and pepper and place them skin side down into the hot pan.
Cook the chicken until the skin is dark golden brown, about 12 minutes. Turn the pieces over in the skillet and cook until dark golden brown on other side, about 8 more minutes.
Remove the chicken pieces to a plate and keep warm. Add the mushrooms to the pan and allow to cook, unmoved, for 6 minutes. Resist stirring or shaking the pan. Add the vinegar, tomato paste and ghee and stir until smooth.
Place the chicken pieces into the pan with the mushrooms and bring to a boil. Lower the heat and simmer for 10-15 minutes, or until the chicken is cooked through. If the liquid dissipates, add more balsamic vinegar. Place the chicken on a warm plate, then pour the mushrooms and sauce over it and serve.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user BABIESTEPS.
Cook the chicken until the skin is dark golden brown, about 12 minutes. Turn the pieces over in the skillet and cook until dark golden brown on other side, about 8 more minutes.
Remove the chicken pieces to a plate and keep warm. Add the mushrooms to the pan and allow to cook, unmoved, for 6 minutes. Resist stirring or shaking the pan. Add the vinegar, tomato paste and ghee and stir until smooth.
Place the chicken pieces into the pan with the mushrooms and bring to a boil. Lower the heat and simmer for 10-15 minutes, or until the chicken is cooked through. If the liquid dissipates, add more balsamic vinegar. Place the chicken on a warm plate, then pour the mushrooms and sauce over it and serve.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user BABIESTEPS.
Nutritional Info Amount Per Serving
- Calories: 344.6
- Total Fat: 18.2 g
- Cholesterol: 134.0 mg
- Sodium: 238.6 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 1.3 g
- Protein: 31.5 g
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