These baked chicken thighs are roasted with mushrooms and caramelized onions for a warm and comforting meal.
I usually like to use the boneless/skinless ones, so I guess they cost a little bit more than the bone-in kind. The real star of this recipe, though, is the caramelized onions. I have used them in hundreds of recipes over the years. Onions this yummy take a while, but they add richness to the most simple meals. Back when we ate a meat free diet, I would joke that instead of rendering fat, I rendered onions. My how times have changed around our house!
I’ve researched several techniques for pan roasting and the one used below works great for this recipe.
Want to go Paleo? Not sure where to start?
Start with this FREE Paleo For Beginners Guide Today!
The garnish on this dish just adds a touch more freshness.
Of course, make sure to wash up thoroughly when handling chicken…
- 8 boneless/skinless chicken thighs (about 2 pounds)
- 2 tablespoons coconut oil
- 2 large sweet onions, halved and sliced to about ¼ inch
- 4 tablespoon butter from grass fed cows (or use more coconut oil)
- 3 large tomatoes, chopped
- 8 ounces fresh mushrooms, sliced
- 1 large fresh pepper (mild or hot), chopped coarsely
- 2 avocados, diced
- 3 tablespoons fresh cilantro, chopped
- ¼ to ½ teaspoon of red chili flakes (optional)
- Salt and Pepper
How To Make It
(You’ll Also Love: Paleo Crockpot Chicken Cacciatore)
Show Comments