CREAMY PAPRIKA CHICKEN THIGH

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Thank you Stem and Spoon at stemandspoon.com for this wonderful recipe. It is Keto and Gluten-Free. I did, however, make a few small changes to the recipe but I will let you know what I changed.

INGREDIENTS

2 tablespoons avocado oil

2 tablespoons butter (or sub ghee or more oil)

1 large onion, cut into 1/2-inch slices (I used a large, sweet onion)

1 tablespoon smoked paprika (plain paprika was used here)

4-5 boneless/skinless chicken thighs

1/4 cup dry white wine (or sub chicken broth...I used Better than Boullion)

1 cup heavy whipping cream or heavy cream (for dairy free, sub 1/2 cup coconut cream and 1/2 cup plain almond milk....this is what I used)

1 teaspoon fresh lemon juice (I did not use this in my dish)

salt and pepper to taste

1 tablespoon chopped parsley (optional)

DIRECTIONS

1. Heat the avocado oil in a large skillet over medium heat. Add the butter, sliced onion, and paprika. Cook for about 5 minutes, stirring occasionally, until the onion begins to soften.

2. Push the onions toward the edges of the skillet and place the boneless, skinless chicken thighs in the center. Cook for 5–8 minutes on each side, stirring the onions occasionally to prevent burning. Cover the skillet if needed and continue cooking until the thickest part of the chicken reaches 165°F.

3. Transfer the cooked chicken to a plate. Leave the onions and cooking juices in the skillet and reduce the heat to low.

4. Add ¼ cup prepared chicken broth or dry white wine. If using Better Than Bouillon, dilute it according to the jar’s directions before measuring. Stir gently, loosening any browned bits from the skillet, and simmer for 1–2 minutes.

5. Stir in 1 cup heavy cream, or ½ cup unsweetened coconut cream mixed with ½ cup plain, unsweetened almond milk. Heat gently for about 5 minutes, stirring occasionally, until the sauce thickens slightly. Avoid a hard boil.

6. If using the lemon juice, stir in 1 teaspoon. Taste the sauce and add salt and pepper as needed. I left out the lemon juice in my version.

7. Return the chicken and any collected juices to the skillet. Spoon the sauce and onions over the chicken and warm through gently.

8. Serve with extra sauce and onions spooned over each portion. Garnish with chopped parsley if desired. I served mine over cooked riced cauliflower with a side salad.

For a dairy-free version, replace the butter with an additional 2 tablespoons of avocado oil and use the coconut cream and almond milk option.

For other commentary on this recipe, you can go to stemandspoon.com and look for creamy paprika chicken thighs. I highly recommend this recipe. This recipe has 6 grams of carbohydrates per serving (2 grams of which are fiber for a net of 4 grams of carbohydrates per serving. Not bad for an easy and delicious main dish.

1 Corinthians 10:25,26 says, "Eat whatever is sold in the meat market without raising any question on the ground of conscience. For "the earth is the Lord's, and the fullness thereof."

Please don't forget to let me and stem and spoon know what you thought of the recipe. Enjoy!