Easy Dutch Oven Balsamic Chicken Marsala

Source: paleopot.com
Course: Dinner
Preperation time: 30min
Cooking Time: 35min
Serves: 4

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
2 Fresh Garlic Clove, Smashed and Minced 0 0 0 0 0 0 2 2
1/2 cup Steve's PaleoGoods Tomato Balsamic Dressing 0 0 0 0 0 0 0 0
1 Pound Boneless Skinless Chicken Thighs 19 19 0 0 19 19 251 251
1 cup Tomatoes, Chopped 0 0 2 2 0 0 8 8
1 Tablespoon Butter 0 0 0 0 3 3 25 25
1 Medium White Onion 0 0 3 3 0 0 11 11
1 To Taste Pepper 0 0 0 0 0 0 0 0
1 To Taste Salt 0 0 0 0 0 0 0 0
2 cup(s) Bella Mushrooms, Sliced 0 0 0 0 0 0 0 0
Total: Approximate Nutrition Info, Per Serving: 20 5 22 297
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Instructions

  1. Before cooking, place chicken thighs in your ziplock bag with 1/2 cup of the tomato balsamic dressing. Marinate for at least 1 hour.
  2. Place your dutch oven on a stovetop burner, set to medium heat, and also turn your oven on to 350°F.
  3. Add your butter and garlic to your dutch oven, stir and raise heat to medium-high.
  4. Season your chicken thighs with salt and pepper, and add to your dutch oven (with any remaining dressing from the bag) to brown, about 1 to 2 minutes on each side.
  5. Once browned, remove your dutch oven from the hot burner. Add your tomatoes.
  6. Use a wooden spoon or spatula to stir the tomatoes and scrape the bottom of your dutch oven. That is where the flavor lies.
  7. Add your onions and mushrooms to the top of your chicken and tomatoes, no need to stir in.
  8. Cover and put into your 350°F oven for 25 to 30 minutes.
  9. That’s it! This savory meal pairs well with a salad and olives, enjoy
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