Braised Chicken Thighs with Tomatoes and Capers
Parmesan Asparagus
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 Tbsp olive oil
- ½ cup chopped onion
- 2 cloves garlic, minced
- ¼ cup dry white wine (or use gluten-free chicken broth)
- 1 cup gluten-free chicken broth, divided
- 2 Tbsp capers
- ½ Tbsp whole-grain mustard
- 2 sprigs fresh thyme
- ½ Tbsp cornstarch
- 1 cup grape tomatoes
Instructions
- Season chicken lightly with salt and pepper. Cook in hot oil in a skillet over medium-high heat 5 minutes per side or until browned. Remove from skillet.
- Add onion and garlic to skillet; cook 1 to 2 minutes, stirring often. Add wine; cook 2 minutes, stirring to loosen browned bits. Stir in ¾ cup broth, capers, mustard, and thyme.
- Return chicken to skillet, cover, and reduce heat to medium-low. Cook 25 minutes.
- Whisk together ¼ cup broth and cornstarch; stir into chicken mixture. Add tomatoes; simmer, uncovered, 5 minutes or until sauce is thickened.
Side Dish Ingredients
- ½ lb asparagus, trimmed
- ¼ cup water
- 1½ tsp balsamic vinegar
- 1 Tbsp grated Parmesan cheese
Side Dish Instructions
- Place asparagus in a shallow microwave-safe dish with water; cover with plastic wrap, and vent.
- Microwave at HIGH 2 minutes or until crisp-tender; drain. Drizzle asparagus with vinegar, and sprinkle with cheese. Season with salt and pepper to taste.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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