Last night I threw together some pastured chicken thighs and some other good stuff and came up with quite a concoction. It wasn’t a recipe per se as I just threw what I had in the pot.

Please share some of your ideas here too. We’d all love to hear from you.

I preheated my oven to 400 ° as  pan seared 4 chicken thighs in coconut oil until they were nice and crispy on the skin side. I took them out of the pan and sauteed some chopped onion and minced garlic in the oil that remained. Next I added just enough chicken stock to scrape up the brown bits. Reduced the heat and added some sliced black olives, artichoke heart and chopped tomato. I didn’t drain any of those items and this was nice and thick. I added the chicken back to the pan with the skin side up, right on top of the mixture and uncovered. Roasted this for 45 minutes and added fresh thyme to taste and a lot of fresh spinach to the sauce right as I took it out of the oven. Also added mushrooms. Plated the thighs and smothered it with the sauce. Topped it with Feta. Tasty:)

Train with purpose,

Sandy Sommer RKC