Submitted by: Angela Adam
Prep Time: 5 Minutes
Cook Time: 30 Minutes
Servings: 8
A garden fresh flavour for a quick weeknight supper - makes great leftovers for lunch too!
2 tbsp. fresh tarragon
2 tbsp. fresh rosemary
2 tbsp. fresh basil
8 chicken thigh, skinless
2 tbsp. coconut oil
sea salt & black pepper to taste
2 garlic
Melt coconut oil and minced garlic in a large covered frying pan with deep sides. While the oil is warming the garlic, rinse and dry the chicken and season with a pinch of salt and pepper. Roughly chop your herb mixture. When the oil is hot, add the chicken thighs, right side up, to brown the bottoms (about 5 minutes). Turn the chicken upside down, sprinkle the herbs over the chicken and cover. Reduce heat and let cook until juices run clear. When cooked, remove from pan and serve alongside some brown rice and/or a big salad. I sometimes like to cook some kale or spinach in the juices and herbs left in the pan. This chicken is great cold the next day too!
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