Pictured here is a piece of chicken thigh with an Italian-style sauce. I chose to serve my chicken with some mashed cauliflower and broccoli, but of course, you can choose any vegetables you like! Before I started out, I actually had intended on trying out a paleo barbeque sauce recipe I had found. I followed the recipe but ended up with something that was certainly delicious but not so barbecue-y. So…we shall call this an Italian-style sauce.
Ingredients for sauce:
1 6 oz can of tomato paste
1 1/4 cup of beef stock
3 cloves of garlic
1/2 an onion
2 tablespoons dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon Olive Oil
1 teaspoon sea salt
1 tablespoon chili powder
Instructions for sauce:
1. Dice up the onions and garlic as finely as possible. It’s ok for the sauce to be a little chunky but not too much. Sometimes I find it easier to just stick it all in a food processor for a few seconds.
2. Heat up a sauce pan on medium-high heat and add olive oil when warm. Add onions and garlic and stir for a minute or so.
3. Add all remaining ingredients and bring heat down to low and let simmer with the cover on. Simmer for about 20-30 minutes.
4. Taste it as you go. If you feel like it needs a little salt, go ahead and add some! Maybe a little more spice? More chili powder!
Chicken
As for cooking the chicken, it’s up to you how you do it. You can oven cook it, pan fry, grill. . .I chose to go the easy route and wrapped up the chicken with the sauce in tin-foil and threw it on the grill for 25 minutes.
. . .and that’s it! Buon Appetito.
Come back soon! Stay tuned for my mashed cauliflower recipe. . .
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