Tag Archive | paleo chicken thigh

Tangy & Sweet Mustard Chicken Legs

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This chicken recipe…ooooh this chicken recipe! I’m sorry, but it is just so tasty I can’t help but get really really excited over it. Finding a new glaze that isn’t full of preservatives, sugar, soy, etc. makes me oh so happy inside! I can’t wait to slather some of this all over some chicken thighs, I think that would be wonderful as well! I think it would even taste good on pork chops…hmmm.

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But really though.

It’s so good.

The reason it’s so good is a combination of tangy, peppery, creamy and sweet flavours coming together on top of delicious, tender meat. Oh yeah. The different flavour notes combine to make these chicken legs unforgettable!

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Tangy & Sweet Mustard Chicken Legs

Makes 2 Chicken Legs (serves 2)

Ingredients
2 tbsp. Honey Mustard (I use a local, low sugar, sweetened with real honey variety, erabaille brand)
1 tbsp. coconut milk (canned)
1/2 tbsp. lemon juice
1/2 tbsp. apple cider vinegar
1/2 tsp. black pepper

Instructions
1. Preheat oven to 400 degrees.

2. Mix together sauce ingredients. Smear on top of 2 chicken legs.

3. Place in oven for 45 minutes or until cooked through. Chicken should read at least 160 degrees on a cooking thermometer before being eaten.

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Enjoy!!

 

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Crockpot Chicken with Mushroom Gravy

Okay guys…this recipe is a winner! It is so amazingly good. It’s an alteration of a recipe i found here. Unfortunately that site is down right now though! I decided to add some yummy spices and blend the onions and mushrooms into a gravy at the end. This one is so good and also, simple to throw together! I made this at 6:20 am before work one day.

It smelt so good in our house when we got home that night! And it tasted absolutely divine. The best part is there is no need for thickeners in the gravy! Just pure chicken onion, and mushroom magic.

paleo chicken thigh gravy

Crock Pot Chicken Thighs with Mushroom Gravy

Ingredients
2 Tbsp. butter
2 onions, diced
1 package / 8 oz sliced mushrooms
1 lb chicken thighs (skin on, bone in)
1 Tbsp. thyme
1 Tsp. dried basil
3 cloves garlic
salt and pepper, to taste

Instructions
1.Throw everything into the crock pot. Cook on low for 8 – 10 hours.

2. Remove chicken and transfer chickens juices, mushrooms, and onions into a bowl or food processor. Blend the juices and vegetables together, and serve as gravy. I used my immersion blender to make the gravy, but I think a food processor would also work.

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Pre and Post Cooking!

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yummeh gravy shot from my instagram.

You should really be following me. I usually post multiple times a day! Things I’m eating, discovering, doing etc. It’s fun! I’ll follow ya back, too!

Here is an awesome looking crockpot for not too expensive either if you need one!

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