prep time: 5 minutes (not including time to make the garlic bread) cook time: 20 minutes
•
yield: 8 servings
prep time: 5 minutes (not including time to make the garlic bread) cook time: 20 minutes
•
yield: 8 servings
8 bone-in, skin-on chicken thighs
2 teaspoons fine sea salt
1 teaspoon fresh ground black pepper
3 tablespoons MCT oil
1 pound mushrooms, quartered
1 cup chopped onions
4 cloves garlic, minced
2 cups diced tomatoes with juices
1 cup pitted black olives, drained
1 cup fresh basil leaves
8 slices Garlic Keto Bread ( see here ), for serving
1. Sprinkle the chicken with the salt and pepper. Heat the oil in a large skillet over medium-high heat. Once hot, add the chicken thighs to the pan and sear for 8 to 9 minutes, until the skin is golden brown. Flip the thighs over, then add the mushrooms, onions, and garlic. Cook for 8 minutes, or until a meat thermometer reaches 170°F when inserted into a chicken thigh.
2. Lower the heat to medium-low, then add the tomatoes, olives, and basil and cook just until warmed through. Serve with Keto Garlic Bread. Store extras in an airtight container in the fridge for up to 2 days. Reheat in a skillet over medium heat until warmed.
