We were lucky enough to make this week’s recipe which is Easy Dutch Oven Balsamic Chicken Marsala from paleopot.com! We made a few alterations to the recipe as we did not have a dutch oven but used a crock pot as well as the tomato balsamic sauce in the original recipe, we made substitutions for. So check out the link above for the original or follow ours below! Enjoy!
2 pounds of boneless/skinless chicken thighs.
1/2 cup of Balsamic Vinegar
2 – ½ cup diced tomatoes
1 small package (2 to 3 cups) of sliced bella mushrooms.
1 medium white or vidalia onion, cut in half and sliced into medium strips.
1 tbsp of butter or ghee.
2 cloves of garlic, chopped (I used like 5 or 6 cloves, but we love garlic)
salt & pepper to taste.
How you make it:
Before cooking, place chicken thighs in ziplock bag or container with 1/2 cup of balsamic vinegar and ½ cup diced tomatoes with Italian seasoning (I used parsley, oregano, garlic powder, salt and pepper). Marinate for at least 1 hour.
Turn crock pot on and let it warm.
Add your butter and garlic to sauté pan, stir until butter is melted then add to crock pot.
Season your chicken thighs with salt and pepper, and add to the sauté pan (with any remaining dressing from the bag) to brown, about 1 to 2 minutes on each side.
Once browned, add to crock pot with all liquid from the pan. Add the additional 2 cups of diced tomatoes. Add a layer of parsley, oregano and basil and stir in.
Use a wooden spoon or spatula to stir the tomatoes and scrape the bottom of your crock pot.
Add your onions and mushrooms to the top of your chicken and tomatoes, no need to stir in. (I stirred in eventually).
Cover and put crock pot on high for 1 hour.
Preheat oven to 375.
Place spaghetti squash in glass baking dish.
Bake for 1 hour.
After 1 hour, stick a fork in it to be sure its soft.
Remove from oven and let cool. (this could take a while. Its super hot inside which could result in burning yourself)
Once cooled, slice off the top where the stem is. Then cut through lengthwise. Carefully remove the seeds and what looks like pumpkin guts. Once clean, take a fork and scrape out the squash into a bowl. Doesn’t take much effort. It should very easily come out in strings like spaghetti. Its magical!
When choosing a spaghetti squash make sure it is bright yellow. That means its ripe.