Wednesday, May 25, 2011
Scott's Paleo Chicken Thighs
I was sick all last week, and had to take some time off! Scott really helped out in the kitchen. He truly enjoys cooking and is pretty darn good at it... (he also keeps it Paleo)! I should give him more opportunities to take over the kitchen! This recipe is on of my favorites that he made... a winner with us all! Our daughter even asked for seconds, which to Scott was pure victory!
Now you should know a few things about Scott's cooking... 1. Alcohol is almost always an ingredient! It cooks down and really provides a rich flavor, but you could easily substitute the red wine in this recipe for chicken broth. 2. He will almost always use these two cooking tools: his cast iron skillet or his BBQ. 3. Garlic, garlic and more garlic! 4. He also makes a huge mess of the kitchen, but that's another story! ;-)
Thank you for taking care of the cooking, babe!
6-8 Chicken thighs, with skin
black pepper and pinch sea salt
2 T olive oil
1 T olive oil
4-5 cloves garlic, crushed & minced
1/2 sweet yellow onion, sliced
1 can (15oz) diced tomatoes
3/4 C red wine (or chicken broth)
1/4 C water
1 T Italian seasoning
1 T Oregano
Preheat oven to 350 degrees. In a cast iron (or heavy, oven-safe) skillet, heat the olive oil. Season chicken thighs with salt and pepper. Brown thighs in olive oil. In a separate skillet prepare the sauce. Saute garlic and onions in olive oil. Add the diced tomatoes, red wine, herb seasonings. Cook over medium heat until it thickens and reduces. Add water. Pour over chicken thighs and place entire cast iron skillet in the oven. Cook for 30 minutes, uncovered. Serve with your choice of sides, and enjoy!