Sun-Dried Tomato Chicken Thighs

I found the original recipe for this on a blog years ago, when I was initially taking an interest to refining my cooking skills. Despite my sister's dislike of sun-dried tomatoes, it is a dish I make fairly regularly when I get to make dinner (I just set some of the sauce aside without them). Over the years a lot has been adjusted and now it has become the recipe below! (Note: We do not heat olive oil, which is why I use avocado oil or bacon fat when cooking. We also try to use organic and/or non-GMO ingredients when cooking at home.)

INGREDIENTS

• 8+ Chicken thighs (I prefer boneless.)

• 1/4 cup Tapioca Starch

• Salt

• Ground Pepper

• Avocado oil or Bacon Fat (I prefer using Bacon fat.)

• 1 Large Yellow Onion

• 1 cup Sun-dried Tomatoes (with the oil)

• 2 Tbsp Garlic

• 3 tsp Italian Seasoning

• large pinch Red Pepper Flakes

• 1 1/2 cups of Coconut milk (Heavy Cream or Milk work as well. They just do not make the sauce as creamy)

• 1 cup Chicken Stock (or Broth)

INSTRUCTIONS

1. Heat the Avocado oil or Bacon fat to medium into your cast iron skillet, or another oven safe pan.

2. Add the chicken in a flat layer to the pan and brown on each side. You may have to do this in batches based on how many chicken thighs you are cooking. Usually five thighs fit in one batch. Sprinkle both sides of each batch with salt, pepper, and 2T of tapioca starch. When the chicken is all browned, remove it and set it aside.

3. Preheat the oven to 400 degrees.

4. Add more Avocado oil or Bacon fat to the pan. Sometimes I will add a tablespoon of butter as well. Add the sliced onion and saute until soft (approx. 5min).

5. Add the sun-dried tomatoes, garlic, Italian Seasoning, and red pepper flakes and saute for another 2 minutes.

6. Add the coconut milk or alternative and chicken broth and bring to a boil.

7. Add the chicken back into the sauce. Try to fit the chicken in a single layer, if possible. Cover pan with a lid and place it in the oven.

8. Cook for 30 minutes at 400 degrees.

You can top it with shredded basil, and serve it with rice and/or broccoli and mashed potatoes.