Creamy Sun-Dried Tomato Chicken Thighs (Gluten & Dairy free)
Indulge in the savory delights of our Creamy Sun-Dried Tomato Chicken Thighs—a delectable dish that's both gluten and dairy-free! Tender chicken thighs simmered in a rich and creamy sun-dried tomato sauce, bursting with flavors that will tantalize your taste buds. This recipe offers a perfect balance of comfort and elegance, making it ideal for both weeknight dinners and special occasions. With simple ingredients and easy preparation, you can enjoy a restaurant-quality meal right in the comfort of your own home. Say goodbye to gluten and dairy without sacrificing flavor—this dish is sure to become a new favorite in your repertoire!
Ingredients
¼ cup Unmodified Potato Starch * (or Tapioca Starch or Corn Starch if you don't eat Paleo)
8 Chicken thighs (bone-in, skin removed)
3 Tbsp Extra Virgin Olive Oil (divided)
1 Yellow Onion (Sliced thinly)
¾ cup Sliced Sun-dried Tomatoes (not packed in oil)*
1 Tbsp Garlic (minced)
1 tsp Italian Seasoning (oregano, thyme, parsley)
large pinch Red Pepper Flakes
13.5 oz can Coconut Milk *
1 cup Chicken Stock (or Broth)
Basil (shredded, to top)
Combine potato or tapioca starch, salt, and pepper in a medium-sized bowl. Coat the chicken thighs evenly in the mixture.
Preheat the oven to 400°F (200°C).
In a large oven-proof frying pan or ceramic-coated Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Brown the chicken thighs in batches, about 4 pieces at a time, on each side. Once browned, set aside the chicken.
Add the remaining 1 tablespoon of oil to the pan and heat over medium-high heat. Saute the sliced onion for 2 minutes. Then, add the sun-dried tomatoes, garlic, Italian seasoning, and red pepper flakes, and saute for another 30 seconds.
Pour in the coconut milk and chicken broth, and bring the mixture to a boil.
Return the browned chicken thighs to the pan, arranging them in a single layer if possible. Spoon the onions and tomatoes over the top of the chicken.
Cover the pan with a lid (ensuring it is oven-safe) and transfer it to the preheated oven. Bake at 400°F (200°C) for 45 minutes. Then, reduce the heat to 300°F (150°C) and continue cooking for another 20 minutes.
Remove the pan from the oven and sprinkle shredded basil over the chicken just before serving. Enjoy your delicious Creamy Sun-Dried Tomato Chicken Thighs!
