Shredded BBQ Chicken

• 
  1/2 cup chicken stock or water (up to 1 cup if very thick bbq sauce
• 3 lbs chicken thighs (or however many come in the organic Costco pack) 
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1 1/2 cups BBQ sauce
• 1/2 chopped onion
• 2 teaspoons Worcestershire sauce (optional, did not have so did not use)

Instructions

• Place the ingredients in the instant pot in this order: chicken stock (or water), chicken, onion powder, garlic, powder, paprika, salt, BBQ sauce, onion, and Worcestershire sauce. Do NOT stir. You want the water to stay on the bottom of the pot so the instant pot comes to pressure.
• Place the lid on the instant pot making sure the valve is in the sealing position. Press manual (high pressure) and set to 15 minutes. Let the pressure naturally release for 10 minutes. Add more BBQ sauce if desired. Shred and enjoy on sandwiches, salads, rice, BBQ plates and more!

based on https://meaningfuleats.com/instant-pot-bbq-chicken/

Sicilian Chicken

Ingredients:

1 TBSP avocado oil 

 

5-6 

bone-less skin-less chicken thighs 

 

salt
Freshly ground black pepper
4 

cloves garlic, minced

 

1 tbsp. 

fresh thyme leaves or rosemary (or a handful of fresh thyme twigs that you can pick out later because I'm too lazy to strip the leaves off)

 

1 tsp. 

crushed red pepper flakes (optional, did not use)

 

3/4 c. 

chicken broth

 

1/2 c. 

heavy cream or coconut cream

 

1/2 c. 

chopped sun-dried tomatoes

 

1/4-1/2 c. 

freshly grated Parmesan

 (optional)

Freshly torn basil, for serving

DIRECTIONS

1. Preheat oven to 375°. In a large oven-safe skillet (like a cast iron pan) over medium-high heat, heat oil. Season chicken generously with salt and pepper and sear, skin-side down, until golden, 4 to 5 minutes per side. Transfer chicken to a plate and pour off half the fat from skillet (there may be no fat if using skinless thighs).

1. Return skillet to medium heat and add garlic, thyme, and red pepper flakes. Cook until fragrant, 1 minute, then stir in broth, heavy cream, sun-dried tomatoes, and Parmesan and season with more salt. Bring to a simmer, then return chicken to skillet, skin-side up.

1. Transfer skillet to oven and bake until chicken is cooked through (and juices run clear when chicken is pierced with a knife), 17 to 20 minutes.

1. Garnish with basil and serve.
2. If sauce is too liquidy make a roux. I used 1 tbsp flour (I used gluten free) and 1 tbsp butter, stirred, after it got bubbly I stirred for 1 minute, then added as much sauce as I could. Stirred for 3-5 minutes and returned to the pan with the chicken. 

Serve with garlic mashed potatoes, green beans or broccoli, and/or a salad!

https://www.delish.com/cooking/recipe-ideas/recipes/a46330/skillet-sicilian-chicken-recipe/