December 18, 2017
Rosemary and Honey Mustard Chicken Thighs
Do you ever just crave the yumminess of something creamy and indulgent, but you’re afraid of how it’s going to make you feel afterward? Yeah, me too! It often leads to me groaning and complaining to my fiancé about how my stomach hurts. And, he often tells me that I did it to myself… He’s right, but I don’t like to give him the satisfaction of that. Ha!
I mean, we all love the richness of a good cream sauce, right? But our waistlines and favorite skinny jeans tell us other wise. Great news, this creamy chicken dish will leave you feeling great without the bloat, and looking great as it is filled with great nutrients and healthy fats! You wont even miss the ‘cream.’
This particular recipe calls for a can of coconut milk instead of heavy cream or half and half. Coconut milk is an easy substitution for either of those items, and can turn a simple non-compliant recipe into a Whole30 approved dish that your entire family will love. Nervous about the switch? Don’t you worry, it is super mild in flavor, and chances are, no one will notice the difference… It will be our little secret.
Not to mention, coconut milk has been proven to help build muscle and help lose fat, improve heart health by lowering blood pressure and cholesterol, improve digestion and relieve constipation, along with a laundry list of others. To me, it’s a no-brainer to swap this healthy milk for one that may or may not agree with your digestive system.
I love making this recipe when I feel like I want to have a cheat meal, but do not want the side effects that come with it. It is really good served over mashed potatoes or rice, or better yet, cauliflower mash! Mashed or whipped cauliflower is a great way to sneak an extra vegetable onto your plate. Plus, the sweetness of the cauliflower pairs nicely with the zippiness of the sauce in this recipe!
A key for any chicken thigh recipe, is to ensure that the chicken skin gets a deep golden color and it is nice and crispy. Get your pan hot before putting the chicken into it. A nice crispy chicken skin allows for an additional texture to mingle with the other elements on the plate. Trust me, your taste buds can thank me later!
For a printable version of this recipe, click here.
Rosemary and Honey Mustard Chicken Thighs Recipe
6 chicken thighs
2 garlic cloves, smashed
1 can of coconut milk
4 springs of rosemary
1 small red onion, sliced thin
2 cups of sugar snap peas
2 tablespoon whole grain mustard
¼ cup + 1tbls local raw honey
¼ cup Dijon mustard
½ teaspoon red pepper flakes (optional, but totally worth it)
2 tablespoons coconut oil
salt and pepper to taste
Let’s Get To It!
- Preheat the oven to 375°
- In a small bowl, mix ¼ cup of the honey and a ¼ cup of the
Dijon mustard and set aside
- Pat the chicken dry with paper towels, and season generously with salt and pepper
- In a large cast iron skillet, heat the coconut oil over medium- high heat
- Add the chicken with the skin side down and brown for about
5 minutes or until the skin is nice and crispy
- Flip the chicken, add the onion, garlic, rosemary,
honey mustard mixture to the skillet
- Pop it in the oven for about 20 minutes
- Pull it out of the oven, return the pan to a medium heat,
remove the chicken, tent it with foil, and set aside
- Add the coconut milk, salt, pepper, 1 tablespoon of honey, and 2 tablespoons of whole grain mustard, bring to a boil being sure to whisk constantly
- Add the red pepper flakes and sugar snaps, cook for 2 minutes or just until the sugar snaps turn a vibrant green color- don’t over cook
- Return the chicken to the pan, turn off the heat, and let everything sit in the pan for about 5 minutes so the chicken can reheat and the flavors can marry together
So, swap out that heavy cream or half and half for a can of full fat coconut milk and let me know what you think. If your taste buds (and stomachs) aren’t satisfied and happy, I would be awfully surprised! Until Next time…