Chicken Marsala
It’s so easy to feel overwhelmed when you’re first starting an AIP lifestyle change. It feels like you have to overhaul everything and if you’re having to do that in the middle of a flare up? Ya…no thank you. However, you can take some of your favorite recipes and with a couple of swaps, boom easy AIP Dinner. For my Chicken Marsala trading out the cream for coconut milk and the marsala wine for balsamic vinegar makes for one tasty meal.
Here’s what you’ll need:
Four Chicken Thighs
Mushrooms - Roughly 10, sliced
Bone Broth - 1 Cup
Full Fat Unsweetened Coconut Milk - 1/2 Cup
Balsamic Vinegar - 1/4 Cup
Olive Oil - 1 TBSP
Garlic Powder - 1 TBSP
Leaves from 5 Small Sprigs of Thyme
Sage Leaves - Five
Grey Salt - 1/4 TBSP
Start browning the sliced mushrooms in a large pan with the olive oil, garlic powder and salt, stir frequently. Once browned add in bone broth, coconut milk, balsamic vinegar and other spices. You can omit the thyme and sage if you like, just adds more flavor! Stir and bring to a boil, allowing all the flavors to start melding together.
Then take your chicken thighs and place them, skin down, into the sauce. Turn the heat down to medium low, cover and cook for 10-15 minutes. Once you have a nice light browning in the skin, flip the chicken over, giving the sauce a good stir then cover and cook another 10-15 minutes. I always check my chickens internal temp to make sure it’s over 165 degrees. If you need to cook a little longer just cover for a few more minutes. If you leave uncovered your sauce will reduce WAY down. Feel free you double the broth/coconut/vinegar ratio if you’re wanting more.
Serve and Enjoy!
