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This is a sweet, acidic chicken dish with notes of spice and a somewhat Middle Eastern feel.
6 4-ounce (112g) chicken thighs, bone-in and skin on
6 TB (90ml) extra virgin olive oil
1 medium yellow onion (160g), diced
10 oz (280g) crimini mushrooms, washed and quartered
1/2 tsp red pepper flakes
1/2 tsp black pepper
1 pint (2 cups, ~200g) cherry tomatoes, halved
4 TB balsamic vinegar
4 cloves garlic, minced
How To Prepare:
Heat oil in skillet and cook mushrooms and onions until onions clarify and mushrooms begin to sweat. Remove to bowl.
Add chicken over high heat and cook until golden-brown on all sides. Add cherry tomatoes, season with vinegar, garlic, black pepper and red pepper, and return onion-mushroom combination to pan. Cover and reduce heat to low. Cook for 20 minutes, or until chicken is cooked through and tomatoes have released juice.
Serve by itself or with cauliflower rice.
Number of Servings:
Serves 2 to 4.
Carbs per serving - include all nutritional information if known: