This recipe sounds a lot harder than it is to make. This is a classic french recipe that I have made several times before and finally revamped to fit my lifestyle.
I love using chicken thighs because you can usually find free range or pasture raised chicken thighs for much cheaper than you can find breast or tenders...which is crazy because the thighs are a great source of healthy fats!
It's definitely better to use thighs with the skin on (mostly because the crispy skin is delicious), but I typically buy mine at Trader Joe's and they come with the skin off.
Paleo French Chicken Thighs (Poulet au Vinaigre)
Prep time: 15 minutes
Cook time: 45 minutes
Heat 1 tbsp butter or ghee in a skillet with a lid on high heat. Sprinkle chicken with salt and pepper on both sides. Sear chicken for about 3-5 minutes on each side.
Lower heat to medium-high and set chicken aside. Add another tbsp of butter or ghee, along with the onion and garlic, and cook until onion becomes soft. Add vinegar, broth, syrup/honey, and tomato paste. This should also deglaze the pan a little bit; you might want to scrape away any chicken bits with a wooden spoon at this time. Cook for 8-10 minutes. The mixture will start to thicken.
Add coconut milk and stir. Bring to a soft boil.
Add chicken back to the pan. Cover and simmer on medium-low heat for 15-20 minutes.
Remove from heat and garnish with fresh herbs.
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