Chicken Thighs | Roasted Red Pepper Sauce

Chicken Thighs | Roasted Red Pepper Sauce

INGREDIENTS

  • 1.5 lb chicken thighs, boneless/skinless
  • 1 tbsp coconut oil
  • 1 tsp pink salt
  • 1/2 tsp black pepper
  • oz goat cheese
  • 1-2 tbsp fresh parsley, chopped

Roasted Red Pepper Sauce

  • 4 oz roasted red peppers (in water)
  • 2 cloves garlic
  • 2 tbsp olive oil
  • 1/2 cup heavy cream

INSTRUCTIONS

  1. Preheat your oven to 350 degrees and heat a large skillet to medium high heat.
  2. Add the thighs to a large mixing bowl and season with salt and pepper.
  3. Add coconut oil to the hot skillet and lay the thighs in the skillet. Cook 4-5 minutes on each side.
  4. While the chicken is cooking, make the sauce. Add the roasted red peppers, garlic cloves and olive oil to a blender and pulse until pureed.
  5. Add heavy cream to the sauce and blend once more.
  6. Once thighs have cooked through most of the way, remove from heat and pour the sauce over the thighs. If desired, flip the thighs over to fully coat them.
  7. Crumble goat cheese on top of the thighs and place in the oven for 10-12 minutes.
  8. Garnish with fresh parsley and serve immediately!
  9. Best stored in an air tight container in the fridge up to 5 days.
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