Whole30 Chicken Thighs with Creamy Mustard Sauce
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 431.8
- Total Fat: 23.2 g
- Cholesterol: 0.0 mg
- Sodium: 98.1 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 1.5 g
- Protein: 45.7 g
View full nutritional breakdown of Whole30 Chicken Thighs with Creamy Mustard Sauce calories by ingredient
Introduction
This was easy and tastes very sophisticated. This would make a great company meal any night of the week. This was easy and tastes very sophisticated. This would make a great company meal any night of the week.Number of Servings: 4
Ingredients
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2- 2.5 lbs Chicken Thighs (on bone with skin)
1 tbsp Extra Virgin Olive Oil
2 cup, chopped Onions, raw
1 cup Canned Thai Kitchen Organic Coconut Milk (full fat)
1 tbsp Parsley
2 tbsp Apple Cider Vinegar, unfiltered
4 tsp Hearty Brown Mustard (no sugar)
Tips
Serve with green beans and spiralized potatoes for the extra sauce.
Directions
Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle the chicken with 1½ teaspoons salt and ¾ teaspoon pepper. Turn them over and sprinkle them with one more teaspoon of salt.
Heat 1 tablespoon olive oil in a large (11 to 12-inch) cast-iron skillet over medium heat. When the oil is hot, place the chicken in the pan in one layer, skin side down. Cook over medium heat for 15 minutes without moving, until the skin is golden brown. (If the skin gets too dark, turn the heat to medium low.) Turn the chicken pieces with tongs, add the onions to the pan, including under the chicken, and cook over medium heat for 15 minutes, stirring the onions occasionally, until the thighs are cooked to 155 to 160 degrees and the onions are browned. Transfer the chicken (not the onions) to a plate and allow to rest uncovered while you make the sauce. If the onions aren’t browned, cook them for another minute.
Add the vinegar, brown mustard, coconut cream and 1 teaspoon salt to the skillet and stir over medium heat for one minute. Return the chicken, skin side up, and the juices to the skillet, sprinkle with parsley, and serve hot.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user BABIESTEPS.
Heat 1 tablespoon olive oil in a large (11 to 12-inch) cast-iron skillet over medium heat. When the oil is hot, place the chicken in the pan in one layer, skin side down. Cook over medium heat for 15 minutes without moving, until the skin is golden brown. (If the skin gets too dark, turn the heat to medium low.) Turn the chicken pieces with tongs, add the onions to the pan, including under the chicken, and cook over medium heat for 15 minutes, stirring the onions occasionally, until the thighs are cooked to 155 to 160 degrees and the onions are browned. Transfer the chicken (not the onions) to a plate and allow to rest uncovered while you make the sauce. If the onions aren’t browned, cook them for another minute.
Add the vinegar, brown mustard, coconut cream and 1 teaspoon salt to the skillet and stir over medium heat for one minute. Return the chicken, skin side up, and the juices to the skillet, sprinkle with parsley, and serve hot.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user BABIESTEPS.
