I mean fall.
I love fall but I'm not ready yet! I need more moments in blue Wisconsin lakes and hot summer evenings with cold basil lemonade.
So I'm combining fresh and tangy flavors to savor more sweet summer. Join me!
-1-2 lbs humanely raised and processed chicken thighs
-3/4 Cup almond flour
-1/2 teaspoon salt
-3/4 teaspoon pepper
-4 Tablespoons nutritional yeast, divided in half
-1 1/2 Tablespoons olive or coconut oil
-1/4 Cup white wine, lemon sparkling water, a teensy bit of white wine vinegar, or something in this general neighborhood
-2/3 Cup vegetable stock
-2 Tablespoons of capers or sun-dried tomatoes
1. Put the oil in a large frying pan and turn the heat on high
2. Toss together the almond flour, salt, pepper, and half the nutritional yeast, combine well
3. Press each side of each chicken thigh into the flour mixture and place in pan.
4. Turn the heat down to medium.
5. Cook each thigh about 5 mins/side. If the pan gets dry, add the 1/4 cup of wine or sparkling water.
6. The coating will turn golden brown before the meat is cooked through, so look closely at the thighs before you determine they are done.
7. Take the chicken out of the pan and set aside for the moment.
8. If you have a wooden spoon, scrape the yummy bits from the bottom of the pan before you make the sauce. If not, don't worry about it. People make a big deal about it, but it's all good.
9. Pour the broth, the juice of half the lemon, and the capers of tomatoes in the pan and bring it to a simmer.
10. Once it's simmering, add the other 2 tablespoons of nutritional yeast and stir well. This will help thicken the sauce. If you prefer it even thicker, consider tossing a teaspoon of arrowroot powder in. 11. Slice the remaining lemon half, then cut the edges from the slices.
12. Put the chicken thighs back in the pan and toss to coat them in the sauce.
13. Place lemon slices on the chicken and simmer a few more minutes to combine the flavors.