FoodMeaty MealsPaleo

Sicilian Braised Chicken

May 24, 2019 0 comments

1 ib boneless skinless chicken thighs
Salt and Pepper
1/2 cup flour (coconut/almond flour for substitute)
1/4 cup extra virgin olive oil
1 medium onion, thinly sliced
3 cloves of garlic sliced
1/2 lb eggplant peeled and diced
1 can (28 oz.) whole peeled tomatoes crushed by hand
1 cup chicken stock
1 jar (5.6 oz.) pitted castelvetrano olives drained
1/2 cup golden raisins
2 tbsp toasted pine nuts
1/4 cup chopped parsley

  1. Season chicken with salt and pepper, dust with flour. In large 3 quart sauce pan with lid heat olive oil over medium high heat. Working in batches, saute chicken until brown on both sides 5-7 mins per side, remove form pan and set aside.
  2. Add onion, garlic, and eggplant, and saute until lightly brown, about 5 mins. Add tomatoes with their juice stock, olives and raisins, stir to combine.
  3. Return chicken and any juices to the pan and nestle chicken thighs into the liquid, lower heat and cover pan. Cook until chicken is tender about 20-30 mins.
  4. Top with pine nuts and parsley and serve!!!

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