One Skillet Fire Roasted Tomato Chicken

Updated at: Thu, 21 Nov 2024 14:11:30 GMT

Step 1

Preheat oven to 400F.

Step 2

In an oven proof skillet, sauté the chopped onion and garlic in coconut oil for about five minutes over medium-high heat, until the onion begins to soften and brown.

Step 3

Add the chicken thighs, top side down and cook for 2 minutes.

Step 4

Use tongs to turn the chicken over and cook for another two minutes. Remove the pan from the stove.

Step 5

Pour the entire can of Muir Glen Fire Roasted Whole Tomatoes into the pan.

Step 6

Add the cream, chopped sage, and chopped kale to the pan. Set aside. I didn’t stir everything together because I like the effect of some parts being more tomato-y and others more creamy.

Step 7

In your food processor, combine the pistachios, agave, and melted coconut oil. Process for about 30 seconds. Scrape down the sides with a spatula and process again for another 10 seconds.

Step 8

Clear the tops of the chicken of any leaves, and place a dollop of pistachio pesto on the top of each chicken thigh.

Step 9

Bake in the oven for 20 minutes. If you want to brown the tops a bit more, broil on high for 1 and a half to 2 minutes.

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