Braised Chicken Thighs with Tomatoes and Capers
Lemon-Butter Asparagus
Ingredients
- 3 lb bone-in, skin-on chicken thighs
- ½ tsp salt
- ¼ tsp pepper
- 2 Tbsp olive oil
- ⅔ cup chopped onion
- 4 cloves garlic, minced
- 1½ cups low-sodium chicken broth, divided
- ¼ cup capers
- 1 Tbsp whole-grain mustard
- 4 sprigs fresh thyme
- 2 tsp cornstarch
- 1½ cups grape tomatoes
Instructions
- Sprinkle chicken with salt and pepper. Cook chicken, in batches, in hot oil in a large 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 1¼ cups broth, stirring to loosen browned bits. Stir in capers, mustard, and thyme.
- Return chicken to skillet. Reduce heat to medium-low; cover and simmer 25 minutes or until chicken is done, stirring occasionally.
- Whisk together ¼ cup broth and cornstarch; stir into chicken mixture. Add tomatoes; simmer, uncovered, 5 minutes or until sauce is slightly thickened.
Side Dish Ingredients
- 2 lb asparagus, trimmed
- ¼ cup butter, melted
- 1 tsp lemon zest
- ½ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Steam asparagus in a steamer basket over simmering water 5 minutes or until crisp-tender.
- Remove from steamer basket; toss with butter, lemon zest, salt, and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
370
|
98
|
468
|
| Fat (g) | 25 | 8 | 33 |
| Sat. Fat (g) | 6 | 5 | 11 |
| Protein (g) | 31 | 3 | 34 |
| Carb (g) | 5 | 6 | 11 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 646 | 258 | 904 |
Low Carb Meal Plan
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