Day 3: Whole30 Chicken Thighs with Mushrooms and Sun Dried Tomatoes.
This dish couldn’t be simple and easy to make. The chicken thighs give more depth of flavor compared to chicken breast and the mushrooms gives that meaty hearty flavor while the sun dried tomatoes give an umami taste. This dish will sure please the picky eater. I made sure I added enough chicken stock to slurp that both.It’s back to my long commute into the city this morning. Surprisingly Sapporo was awake so I didn’t have to get his leash and drag him outside to do his business.
He’s a Shiba Inu and such a good dog. He’s extremely smart but is also stubborn. He acts like a cat: independent, active, playful, loving, and curious. He’ll come when he feels like it or he’ll be your best friend when you have treats. He is 12 and a half and I adore him.
He has an e-collar a.k.a cone of shame because he kept licking his leg which developed into a hot spot which developed into an abscess. The cone doesn’t bother him because he aways gets a treat for wearing it. This picture is more like “I’m wearing the cone, where’s my treat”
On my way to work, I realized that I haven’t worked out in 2 weeks. I really fell of the wagon. The holidays were excuses to eat junk and not workout, and it shouldn’t be the case. I should have been working out since I was working from home but that got me lazier since I was already home in my sweats and I didn’t want to drive the gym. After work, I just wanted to lay on the couch with a blanket and binge watch Netflix.
I’m feeling sluggish so I really need to step up my game. I tried barre class before the holidays and it was surprisingly fun. It’s like a combination of ballet, yoga, and pilates and it’s quite challenging. I feeling my muscles the next couple of days after my first class like I had just ran a half marathon.
No more excuses! I signed up for a barre class this Saturday and I’m looking forward to it getting back on track. I’m certain this will be one of the many classes I’ll be taking this year to stay physically active as I have a tendency to try new things.
- 1 tbs of extra virgin olive oil
- 2 tbs of ghee butter
- 4 chicken thighs
- 2 cloves of garlic, minced
- 1 medium onion, diced
- 3 cups of mushroom, halves
- 8 oz of baby portobello mushrooms
- 1 sprig of rosemary
- salt and pepper to taste
- In a large skillet over medium heat, melt the butter and add the EVOO
- Season the chicken with salt and pepper on both sides
- Place the chicken thighs skin side down and cook until brown and crispy on both sides, set aside
- Drain off the pan and add 1 tbs of butter
- Add the garlic and sauté until fragrant, approximately 1 minute
- Add the onion and sauté until translucent, approximately 5 minutes
- Add chicken stock and scrape off the bits
- Add the mushrooms and sun dried tomatoes, cook until mushrooms are tender but firm, and tomatoes are plump