25 Favorite Chicken Dishes
Everyone loves great chicken dishes and these recipes are no exception. Packed with...
Recipe: #5564
May 28, 2012
Categories: Chicken, Coconut, Sunday Dinner, Gluten-Free, High Protein, Low Carbohydrate, Low Sodium, No Eggs, Whole Chicken, Chicken Dinner, more
"If you do not use coconut flour or have sour cream on hand, this is what I have done with great results. I used cream cheese and no flour. Just whisked in the cheese to the sauce in the pan. The servings are relative to how many chicken pieces you use. I use only 2 chicken legs and thighs as it is only the two of us."
In a Dutch oven, saute onion and garlic in oil until slightly golden; remove and set aside.
Add chicken and brown on all sides; using more oil if needed.
Mix broth with the paprika and cayenne (if using) and add to pot along with the onion mixture.
Cover and simmer chicken until tender; do not boil - but simmer, this will take a wee bit longer; you may want to remove white meat first.
When chicken is done, remove from pot and keep warm while making sauce.
Mix coconut flour and sour cream, add a bit of sauce from pan and mix well.
Put this mixture back into the pot and whisk until all is combined.
Cook for 1 minute without boiling; taste for seasoning, and if needed add salt or more paprika.
Return chicken pieces to pot.
Serve with noodles or rice.