Creamy Sun-dried Tomato Chicken Thighs
1/4 cup Tapioca Starch
1 Tbs Salt
1 tsp Freshly Ground Pepper 4-6 Chicken thighs
3 T Olive Oil divided
1 Onion Sliced thinly
3/4 cup Sliced Sun-dried Tomatoes (not packed in oil) 1 T Garlic minced
1 t Italian Seasoning
large pinch Red Pepper Flakes
2 cups of Coconut Milk
1 cup Chicken Broth
Basil shredded, to top
Mix together the 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. Add the chicken 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 minute. 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. Cover pan with a lid (make sure it is oven safe) and place it in the oven. Cook for 45 minutes at 400 degrees. Remove from the oven and top with shredded basil just before serving.
xo
Leave a Reply