One of my favorite paleo bloggers is Michelle Tam. If you haven’t check out NomNomPaleo.com you should do so IMMEDIATELY because you are missing out….seriously….like right now!
Whether you are new to eating paleo, a veteran or getting ready to start a Whole30 her site is a great resource. One of my favotire recipes is her Damn Fine Chicken. It is an easy week night meal and reheats beautifully 🙂
The recipe with a few modifications:
- 6 drumsticks
- 1 large shallots, thinly sliced
- 2 scallions, thinly sliced
- 3 tablespoons red wine vinegar
- 3 tablespoons coconut oil
- 1 tablespoon coconut aminos
- 1 tablespoon Red Boat fish sauce
- Kosher salt
- Freshly ground pepper
- Fines herbes (optional)
Here’s how to make it:
Mix together the shallots, onions, vinegar, oil, coconut aminos, salt (2 large pinches), fish sauce, and pepper in a large bowl.
Then, plop the drumsticks on top, and use your hands to make sure the chicken is well-covered in marinade.
Allow the chicken to marinate in the fridge for a few hours. Personally, if I know I’m going to be short on time (which is almost always), I marinate this dish in the morning — that way, the drumsticks’ll be ready for me by the late afternoon, when I start preparing dinner.
When you’re ready to cook, preheat the oven to 375 F on convection bake (or 400 F non-convection). Arrange the chicken in an oven-safe baking dish, sprinkle on some Fines Herbes seasoning (if you want), and pop it in the oven.
Bake the chicken for 40-45 minutes, flipping the pieces halfway through the cooking time.
Arrange the drumsticks on a platter, and pour the cooking liquid over the chicken.
Simple and ridiculously good!
*I enjoyed my chicken with some sautéed butternut squash and bacon bussles sprouts #nomnom