Soy Thyme Chicken Thighs

Easy peasy recipe that is just as lowcarb as it is delicious. The radishes will fool even the most pain in the ass picky non-low carbers into thinking you made them potatos. Trust me…they’ve fooled my Dad who HATES fauxtatoes, faux rice, etc! Promise.

6-8 Chicken Thighs (boneless, skinless)
Salt and Pepper
1.5 tsp Olive Oil
1 slice of bacon (yes, really, one slice)
2 Tbsp Dijon Mustard
2 Tbsp Soy Sauce
1/2 c. Dry white wine
1 Tbsp Splenda
1 Tbsp Fresh Thyme (fine, losers you can use dry…just cut it in half)
15-20 Radishes, washed, ends removed and cut in half (just under a pound)
1/2 Large Red Onion, diced largely (.5 inches each or so)

Heat a large saucepan/high edged frying pan (at least 3 inches high) until it’s HOT. Sprinkly salt and pepper liberally on one side of the chicken thighs. Add olive oil to the pan. Lay the chicken thighs in the hot pan, salt and pepper side down. Season the other side w/ salt and pepper. (I had to do this in batches, 3 thighs per batch). Allow the thighs to brown…don’t cheat yourself here, it will take a little while especially with the first batch. Brown them on both sides. Remove thighs to plate once browned on both sides.

Cut up single piece of bacon into small pieces. Drop carefully into the same pan you just removed the chicken from. Allow the bacon to crisp, stirring it around as needed. Once it’s all crispy and delicious,  add the halved radishes and the onions. Season the veggies with a healthy pinch of pepper (Easy on the salt, unless you are using low sodium soy sauce) Stir around in the pan drippings until the veggies are evenly coated and you are starting to drool.

Allow the veggies to hang out for 3-4 minutes to allow some flavors to develop. Add the mustard, the soy sauce, the white wine, and the splenda. Stir it around with the veggies and drippings until it’s all combined. Bring it to a bubble (a little less than a rolling boil). Lay the browned chicken pieces on top and kind of nestle them down into the sauce and the veggies. See photo below. Ignore the splatters…I wiped them up when I was done.

Isn’t this starting to look good? Yes, it is.

Ok, so after you nestle the chicken,  sprinkle it with the fresh unless you are a loser thyme. Cover the pan and place in your pre-heated 400 degree oven.  Cook it for 2.5 hours. You don’t have to touch it during that time, but if you are curious and want to check it after about an hour and a half…I won’t judge. I’ll also tell you that if you check it, you should turn the chicken and re-nestle. Not an imparative step…but helpful.

Remove it and check the radish tenderness after 2.5 hours…they should be more than tender and the chicken should be practically falling apart. If it’s not, check to make sure you’re oven is on…just kidding. If it’s not, throw it back in for another 30 minutes 🙂

Enjoy…You could serve this over rice for non-lowcarbers, or over fauxrice if you are a low-carber…unless your my Mom. You can also just eat it as is. Hubby and I did. Yum!

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