Updated: Nov 11, 2020
We are eating a bit differently than I am used to lately. Spending more time at home, and trying out different recipes. There's so many out there, but specifically we are trying to eat more Gluten Free, and Dairy Free items. My fiance's mother is on a strict no gluten or dairy in her diet, so we cook more to include her at the dinner table. It's so much easier to cook a meal we all can eat, rather a separate meal. Now my fiance is trying to stick to it since he feels it's made a difference in his personal health too!
Sharing some recipes for you to try if you dare! Even if you aren't Gluten Free or Dairy Free, these recipes are so good, you won't even miss it.
MAPLE CHICKEN & CARROTS (Written by Delish!)
So good of a recipe I wish I had leftovers. But I will warn you, it does NOT smell good when cooking. So open those windows, and not recommended for those super sensitive to smell. (It's the vinegar cooking!)
INGREDIENTS 4 bone-in skin-on chicken thighs kosher salt Freshly ground black pepper 2 tbsp. extra-virgin olive oil 1/4 c. apple cider vinegar 3 cloves garlic, minced 1/4 c. maple syrup 2 tbsp. whole-grain mustard 1 tbsp. fresh thyme leaves Juice of 1/2 a lemon 3 large carrots, peeled and sliced into 1/4”-thick rounds
Preheat oven to 425°. Season chicken thighs with salt and pepper. In a large oven-safe skillet over medium-high heat, heat 1 tablespoon oil. Add chicken thighs and sear 2 minutes per side, then remove chicken and transfer to a plate. (Save pan drippings.)
Add apple cider vinegar to skillet and scrape up bottom bits from pan with a wooden spoon. Add garlic, maple syrup, mustard, thyme, and lemon juice and bring to a simmer. Return chicken to skillet and spoon sauce over thighs.
In a medium bowl, toss carrots with remaining tablespoon olive oil and season with salt and pepper. Nestle carrots into skillet and bake until chicken is cooked through and carrots are tender, 20 minutes.
Serve with pan sauce.