Braised Chicken Thighs with Potatoes and Cranberries (Primal)

Braised Chicken Thighs with Potatoes and Cranberries

I tried to figure out some way to make this Whole30 compliant, or even paleo…but there really wasn’t any way.  It’s just too good with the sour cream, and the consistency wasn’t the same with coconut milk.  That being said, the coconut milk still tastes good in the recipe, so if you are okay with the sauce being thinner than a thick sour cream sauce, feel free to replace the sour cream with coconut milk.

This is seriously tasty.  We all know that I love me some good chicken thighs, but this recipe is especially nice.  I found a similar recipe in an issue of Food & Wine a few months ago; however, there were a lot of uncommon or way-too-expensive ingredients along with quite a few non-compliant ingredients.  So I changed it.  A lot.  The only thing in here that resembles the original recipe is chicken + sour cream + potatoes.  What am I getting at?  Try it.

Braised Chicken Thighs with Potatoes and Cranberries

Serves 4-6

1 1/2 Tbsp coconut oil

12 garlic cloves (8 whole and 4 crushed)

1 C sour cream

2/3 C dried shitake mushrooms

salt and pepper

2 pounds chicken thighs (bone-in, skin-on)

2 medium potatoes, cleaned and sliced thin

1/2 C dried cranberries

 

1.- Heat 1/2 Tbsp coconut oil in medium saucepan over low heat.  Add the whole garlic cloves and cook until golden and fragrant (about 3-5 minutes).  Add 4 C water and bring to boil over high heat.  Cover and simmer over medium-low heat until reduced to 2C (about an hour).  Strain into a bowl.

2.- Soak shitake mushrooms in warm water for a few minutes (until softened) and then drain.  In another bowl, whisk 1 C garlic broth with the sour cream and season with salt and pepper.  Stir the mushrooms into the cream mixture.

3.- Preheat oven to 350.  In a large cast iron (or oven-proof) skillet, heat 1 Tbsp coconut oil.  Season chicken with salt and pepper, and cook over medium heat until golden all over (about 10 minutes).  Remove chicken to plate and pour off all but 1 Tbsp fat.  Arrange potato slices in skillet so they are slightly overlapping.  Set chicken on potatoes, skin-side down.  Scatter cranberries and crushed garlic around (and on) chicken.  Pour garlic cream sauce on top.  Roast 20 minutes, reduce heat to 300, and roast another 45 minutes.

4.- Turn chicken skin-side up and broil for 8-10 minutes before serving.

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