Delicious Moist Italian-y Chicken Thighs With Sausage Recipe Plus HyperCarnivore Weekend Meal Prep

WEEKEND HYPERCARNIVORE MEAL PREP


This Moist Chicken Thighs with Sausage is actually a spin-off of the Chicken Thighs we had the previous evening.  The pan was not big enough to prepare our entire package of chicken thighs plus four sausages all at once.  We also started our dinner later than normal, and we had forgotten to purchase some more canned tomato while at the store.

Instead, the next morning we enjoyed a nice early morning walk to a local supermarket.  Beautiful morning!




Once home, we got to it in the kitchen.

I got the Chicken Thighs with Sausage ~ the original dish we had envisioned for last nights dinner ~ started to have for a late Sunday breakfast.

Once that was ready to just simmer away, it was time to prep some more food to have ready as we start our week.

I prepped the packages of turkey wings and thighs, while Don prepared the Chuck Roast to cook via our favorite slow roast method.

I wrote in my recent post on my LivingYourTrueNature blog (now The Strong Spirit Path blog) about increasing my fat as an experiment for dealing with my recent allergy attack.  I mostly add coconut oil (which I really was not previously consuming much) and butter, coconut cream, or heavy cream to my coffee or tea first thing.

Since this seems to be helping, I updated my morning beverage routine, because any serious weekend prep or cleaning must start with a hot beverage ~ in this order:

  • Get the hot water boiling, and measure out your favorite tea or coffee ~ either using a cone filter, or French Press.  Make the coffee.   Inject it with some fat.  Blend if needed, sip, say ahh.  Now you are ready to begin.  Wait, sip again.  Now you are ready.
  • Create a plan.
  • Go step by step.  Prepping helps.  Cut onions, take a sip.   Get the rest of your ingredients out, peel the garlic, let the meats come up to temp.  Savor your last bit of coffee!

Coffee blended briefly w/ 1 tbsp. each butter & coconut oil

Our Saturday morning ritual, hanging out at Echo Coffee ~ drip coffee w/ separately steamed
half and half.  

Italian-y Chicken Thighs Recipe (from Saturday night)





Long before I switched to a totally plant-based diet, the one dish I always like preparing in coconut oil mixed with butter or ghee was chicken thighs seasoned with curry or turmeric, similar to this Curry Coconut Chicken Tenders recipe.  I love the flavor combination.  It's good with coconut milk added as well.  

I save the juices from roast meats or our recent Stuffed Peppers or Hungarian Cabbage Rolls in small jars.  The juices gel up like collagen, with a thick layer of fat on top.  I use whatever random saucy, gelatinous, remains along with the fat when preparing something like this chicken thighs dish.  So, my fat blend is actually a mix, but I recommend using ghee + coconut oil,  or ghee (which won't brown or burn as easily.)  

As per my experiment to increase my fat while treating the allergies, I was liberal with the fat.  I used about 1.5 tablespoons each of the ghee and coconut oil, but also added some poultry fat from a previous roasted chicken dish.  In the end, it makes a flavorful sauce.  You don't necessarily have to eat all of it.  But I do suggest saving the remains for future recipes.


Italian-y Chicken Thighs Ingredients:

Cooking fat of choice ~ 2-4 tbsp.  (butter and coconut oil, ghee, tallow, or other animal fat)
4-6 chicken thighs (with skin)
Fresh Roma tomato, diced and/or canned crushed or diced tomato
Couple garlic cloves, crushed or minced
Salt & pepper
Oregano and curry powder
6+ olives, coarse chopped

Warm a pan, and add oil.  If you like, use 1 tbsp. of each coconut oil and ghee (or other fat) to start, adding more as needed while browning the chicken thighs.  Salt the thighs, then place in your pan when the oil is hot, skin side down.

Let cook several minutes, untie skin has browned.  If sticking you can then add more oil, or use a utensil to scrape it up.  Flip, and cook about 5 minutes on the other side.

Add the remaining seasonings and ingredients.  Stir.  Cover, turn to medium-low, and let simmer about 45 minutes.  The internal temperature should be about 165ΒΊ.





Chicken Thighs with Sausage and Tomato


The method is pretty similar.  It can be simmered on low like the above, or covered, and slow roasted.


Ingredients:


2+ tbsp. fat of choice ~ ghee, coconut oil, pecan oil, beef tallow, bacon fat, or a blend
4 chicken thighs
4 sausages of choice (we happened to have 2 brats, and 2 Italian sausages we had just purchased)
1 sweet or yellow onion, coarse chopped
2-3 cloves garlic, crushed or minced
1 sm. can diced or crushed tomatoes
Salt & pepper
Oregano
Ground fennel seeds

Heat oil or fat of choice in a large dutch oven or deep pan.

First brown the sausages, whole.  Add the onion to let brown with the sausages.  Pay attention to the smells, and turn the sausages, or stir the onions a bit as they brown.  The sausages just need to be nicely browned, not cooked through.

Remove all the contents from the pan into a dish.  Let sit a few minutes before cutting the sausages.  Place back in dish with any juices from cutting board.

Place the chicken thighs into the pan, adding more fat if needed.  Let cook on each side until lightly browned.

Put the sausage and onion mixture back on top of the chicken.  Season as desired with generous amount of oregano and fresh ground fennel seeds (1+ tsp. of each.)  Add can of tomato and garlic.  Cover, and let simmer on medium-low to low for about one hour.  Serve.  Delicious!  Almost like paella without any shrimp or seafood.



2 brats, & 2 Italian sausages


One coarse chopped onion, and few cloves of garlic, peeled and ready to be crushed


Homemade ghee on right, remains of poultry fat from previous roasted chicken dish, left


Place sausages in pan/dutch oven after heating the fat of choice.  Add onions.


Perfectly browned.  Remove.  Let sit a few minutes before cutting sausages.


Chicken thighs.

Time to brown the chicken thighs.  I added the rest of that poultry fat.


Turn over once browned.  I started w/ skin side down.  It probably doesn't matter which side first.


Perfect!


Time to add the sausages and onion back to the pan.


Add the can of diced tomato.


Add oregano and ground fennel seeds.  I did not salt this much as the sausages  are salty.


Delicious!




The video below shows Don making our Slow Roast Sunday roasts for the week.





I highly recommend investing in a Le Creuset Dutch Oven. They are very worthwhile, and will last a lifetime.  This one is quite old, and has been abused a bit (inadvertently over cooking...ok, burning food in it) and it's still going strong.





3 comments:

Note: Only a member of this blog may post a comment.