A few months ago Nadine shared this recipe for Tuscan chicken. It looked so good so I pinned it! Well then, when I decided to make it, I pulled up the wrong pin and made something else. I think I probably would have loved her version with the heavy cream, but instead we had ours with coconut milk.
This was still good, albeit weird with the coconut flavor. We never use coconut milk so it was unexpected. But how can you co wrong with sun dried tomatoes, artichoke hearts and onions and garlic? You just can't in my book! The chicken thighs were so juicy and really paired well with the sauce. Make this, or the one Nadine shared and get some good creaminess in your life! Full recipe to follow the montage.
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| A pretty Tuscan plate! |
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| Ignore the potatoes. They were a mistake. |
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| All chopped up and ready to go! |
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| You have to get that good brown on them! |
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| One of the best smells in the world! |
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| There goes spinach, wilting into nothing! |
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| Look how creamy coconut can be! |
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| Winner Winner Chicken Dinner! |
Serves 2
Ingredients
2 bone in skin on chicken thighs
1 tablespoon avocado oil plus more as needed
1 tbsp butter
Pour in your coconut cream; stir well. Add in your spinach, sun-dried tomatoes, and artichoke hearts; stir. Add chicken and any juices pack to the pot, nestling chicken in the sauce. Simmer until flavors are well combined and the sauce has slightly thickened about 5 minutes.
Happy Cooking!
2 bone in skin on chicken thighs
1 tablespoon avocado oil plus more as needed
1 tbsp butter
1 small onion, minced
4 gloves of garlic, minced
1 13.5-ounce can coconut cream or full-fat coconut milk
salt
2 cups fresh spinach packed
1 14-ounce can quartered artichoke hearts drained
1/2 cup sun-dried tomatoes sliced
Instructions
Preheat oven to 350. Sprinkle both sides of chicken with plenty of salt. Heat avocado oil in a large oven proof skillet over medium-high heat until oil is shimmering. Carefully place chicken skin side down in skillet and cook 7 minutes undisturbed and then flip over to cook for 4 more minutes. Transfer skillet to oven and cook chicken for 10 minutes until it is cooked through. Remove from oven and then remove chicken to a plate and keep warm in a warming drawer or the microwave.
Return skillet to stove over medium heat. Add butter, and once it is melted, add onion. Sauté until soft, about 5 minutes, stirring occasionally, then add garlic. Cook, stirring constantly, until fragrant, about 30-60 seconds.
4 gloves of garlic, minced
1 13.5-ounce can coconut cream or full-fat coconut milk
salt
2 cups fresh spinach packed
1 14-ounce can quartered artichoke hearts drained
1/2 cup sun-dried tomatoes sliced
Instructions
Preheat oven to 350. Sprinkle both sides of chicken with plenty of salt. Heat avocado oil in a large oven proof skillet over medium-high heat until oil is shimmering. Carefully place chicken skin side down in skillet and cook 7 minutes undisturbed and then flip over to cook for 4 more minutes. Transfer skillet to oven and cook chicken for 10 minutes until it is cooked through. Remove from oven and then remove chicken to a plate and keep warm in a warming drawer or the microwave.
Return skillet to stove over medium heat. Add butter, and once it is melted, add onion. Sauté until soft, about 5 minutes, stirring occasionally, then add garlic. Cook, stirring constantly, until fragrant, about 30-60 seconds.
Pour in your coconut cream; stir well. Add in your spinach, sun-dried tomatoes, and artichoke hearts; stir. Add chicken and any juices pack to the pot, nestling chicken in the sauce. Simmer until flavors are well combined and the sauce has slightly thickened about 5 minutes.
Happy Cooking!
Missy
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