I saw this recipe on Foodee; I don’t know if you have seen it, but at hoosiercrossfit.com to the right is a new paleo recipe every day by the Foodee Project. I made a WONDERFUL chicken dinner last night, but I had to make a few changes.
This was the original recipe.
makes 4-6 servings
4-6 chicken thighs, skin-on (I used chicken strips. it’s all we had)
pinch kosher salt to coat chicken
pinch ground black pepper to coat chicken
1 tbsp. olive oil
1 onion, chopped (I used 1/2 large onion)
8-10 mushrooms, quartered (I used about 1/2 carton of baby portobellows)
4 cloves garlic, minced (I used 2 large cloves of garlic)
1/2 cup white wine (I use a semi-dry Chardonnay) (I left this out)
28 oz. (1 can) diced tomatoes with juices (I cut up one tomato and didn’t use a can)
2 tbsp. capers, drained (I didn’t have capers, so I cut up some green olives)
1/2 tsp. dried oregano
5-6 fresh basil leaves, julienned
Lightly coat chicken with kosher salt and pepper.
Heat olive oil in large skillet over medium-high heat. Add chicken, skin side down, and cook until golden, about 5-8 minutes. Flip over and cook other side until golden. Remove chicken from pan and set aside.
Carefully pour out and discard 2/3 of the remaining oil and chicken drippings from the pan. Add onion, garlic and mushrooms to the same pan and cook over medium heat until the onion is tender, about 5-8 minutes. Add the tomatoes and their juices, capers, wine and oregano and stir to combine. Season to taste with additional salt or pepper if needed. Return the chicken to the pan. Bring to a simmer and simmer, uncovered, over medium-low heat for 20-25 minutes or until chicken is cooked through.
Once chicken is cooked, remove and heat sauce on high to thicken for 5-10 minutes, if necessary. If very liquidy, boil until it reduces to desired amount.
Garnish with julienned basil and serve.
Because I was using chicken strips that cook faster than breasts, I first put the onions, garlic, and mushrooms in a pan w/ olive oil and continued to stir for a while. I had a second pan w/ olive oil in it for the chicken. I seasoned the chicken with basil and pepper. When the onions were translucent and the mushrooms looked like they were cooked I added the tomatoes and olives.
While all this was going on, I shaved zucchini spread olive oil around them, then broiled them to make them crispy. It was yummy! My picture isn’t fancy, but my meal was really tastey!