One Pot Italian Chicken - Dump and Go Dinner
4
Servings
13
Ingredients
0
Comments
Succulent and saucy these One Pot Paleo Chicken Thighs are paired with vibrant herbs and Italian vegetables for a stress free dinner delight.
4
Servings
13
Ingredients
0
Comments
Ingredients
- 3 pounds Chicken, Thighs, Bone-in
- 1 teaspoon Sea Salt
- 1 teaspoon Black Pepper
- 1 cup slice Onion, Red
- 4 teaspoons mince Garlic, Cloves
- 1 ½ tablespoons chop Thyme, Fresh
- ½ tablespoons chop Basil, Fresh
- ½ cups Chicken Broth/Stock
- 1 cup dice Roma Tomato
- ¼ cups drain Black Olives, Sliced, Canned
- ½ cups dice Artichoke Hearts, Canned
- 1 teaspoon drain Capers
- 2 tablespoons Coconut Oil
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Season chicken thighs with salt and pepper.
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Make From Frozen Serving Day Directions
Stovetop
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Season chicken thighs with salt and pepper.
- In a large skillet, heat coconut oil.
- Brown chicken thighs, 2 minutes on each side. Repeat until all chicken has been browned. Remove from pan then set aside.
- In the same pan, saute onions and garlic until translucent.
- Add roma tomatoes, basil, thyme, artichokes, black olives, capers and chicken broth.
- Add chicken thighs back to the top of the vegetables.
- Cover and simmer for 20 minutes.