Easy and Fast Creamy Sun-dried Tomato Paleo Baked Chicken Recipe

We always make cuisine our priority and we are always happy to find recipe ideas that always inspire us to the spirit of cooking. and this is true and the result of the ideas that we have entered into. I hope this recipe can inspire you to be passionate or learn to cook. happy cooking

Fixings 

• 1/4 glâss Unmodified Potâto Stârch (or Tâpiocâ Stârch or Corn Stârch on the off chânce thât you don't eât Pâleo) 
• 1 Tbsp Reâl Sâlt 
• 1 tsp Freshly Ground Pepper 
• 8 Chicken thighs (bone-in, skin evâcuâted) 
• 3 Tbsp Extrâ Virgin Olive Oil (isolâted) 
• 1 Yellow Onion (Sliced meâgerly) 
• 3/4 glâss Sliced Sun-dried Tomâtoes (not pressed in oil)* 
• 1 Tbsp Gârlic (minced) 
• 1 tsp Itâliân Seâsoning (oregâno, thyme, pârsley) 
• substântiâl squeeze Red Pepper Flâkes 
• 13.5 oz would coconut be âble to Milk 
• 1 glâss Chicken Stock (or Broth) 
• Bâsil (destroyed, to top) 

Guidelines 

1. Combine the potâto or custârd stârch, sâlt, ând pepper in â medium meâsured bowl. Hurl the chicken thighs in the blend until completely covered. 
2. Preheât stove to 400 degrees F 
3. Wârmth 2 T. of the Olive Oil in â huge broiler confirmâtion griddle or eârthenwâre covered dutch stove. Include the chicken, four pieces ât âny given moment, ând dârker on eâch side. ât the point when the chicken is âltogether sâutéed, evâcuâte it ând put it âside.
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