So, I started this whole "clean eating" thing back in February 2011, after being really intrigued about a plan called the Whole30 . I decided to give it a go, but quickly realized that I needed to make it more adaptable to the way that our family eats and lives. I like my glass of wine at night. I don't think a piece of gum is going to sabotage me. I think that a DQ Blizzard is a good thing every once in a while. If my friend makes the most awesome jalapeno poppers you've ever had, you know I'm going to have one. But I also know that I feel pretty darn good when I'm eating quality proteins, fats, veggies, fruits and nuts, while leaving out dairy, grains, legumes (including soy and peanuts) and the big one, sugar, at least most of the time.
Here are some of the ways to do just that....

Tuesday, October 15, 2013

Crockpot Apple Cider Chicken Thighs

This recipe is taken directly from a new cookbook I got, "Make Ahead Paleo", by Tammy Credicott.  I've tried a few recipes out of it, but this is the best one so far.  I tried my own version of this recipe a few weeks before I saw this one, but this one nails it.

3 lbs boneless, skinless chicken thighs
Salt and pepper to taste
1 shallot, minced
3 cloves garlic, minced
1 apple (I used a Honeycrisp), peeled, cored and sliced into 1/4 inch pieces
1 bay leaf
1 cup apple cider
1/2 cup apple cider vinegar
1/4 cup olive oil
1 tsp dried thyme (or 2 tsp fresh)

Place chicken in slow cooker and season with S&P.  Sprinkle shallot, garlic, sliced apple and bay leaf over chicken.  Mix cider, vinegar, oil and thyme together and pour over chicken.  Cook on low 6 hours.  Spoon the sauce over the chicken to serve (I ladled some of it into a small saucepan and simmered over medium heat until reduced by about half, which thickened the sauce a bit and concentrated the flavors).