Get the amazing healing benefits of apple cider vinegar in this delicious creamy apple cider vinegar chicken dish!
I’ve been making a lot of creamy recipes lately. Maybe it’s because it’s cold. Maybe it’s because I’ve been craving comfort food and creamy somehow means comfort to me. Or, maybe it’s for some other reason that I haven’t yet figured out. But, one thing’s for sure: these creamy recipes are delicious. And they are dairy-free. And they are simple to make. So, really, who cares why I want them…
Today is Friday and in New York we are bracing for the blizzard said to be coming our way tonight. There’s no fireplace here In the apartment we just moved to, so there’ll be no sitting around the fire with a blanket. More likely, we’ll be sitting around the TV binge-watching something while eating this Creamy Apple Cider Vinegar Chicken recipe.
I buy boneless organic chicken thighs in bulk. Costco sells them in packages and I keep tons of them in my freezer for occasions just like this one.
I used to much prefer the taste of chicken on the bone. But I have to say, boneless thighs are amazing. They are juicy and flavorful. And, they are so much easier to eat with a plate on your lap in front of the TV (I think House Of Cards will be our pick this weekend!)
Raw apple cider vinegar is something we use a lot of. It’s really kind of a miracle cure for so many issues in our bodies. Steve and I actually drink a big gulp of it every day (and he doesn’t even make as much of a pinched up face anymore when it goes down). Look below at the ingredients for a full explanation of this amazing liquid. So, if I can make a recipe using it, I’m a happy camper. I also love this Romaine Wedge Salad With Minced Vegetable Apple Cider Dressing.
Binge watching TV may not be so healthy, but here’s why this Creamy Apple Cider Vinegar Chicken is:
Raw apple cider vinegar is one of the most amazing ingredients available today. My husband and I really do take a big spoon of it every day along with our other supplements. It helps you maintain a healthy alkaline level in your body, detoxifies the liver, and is good for your heart. This vinegar helps intestinal function, much the way probiotics do. It also acts as an antacid and can help break down mucous in the body. In this recipe the taste is amazing, and, I’m here to tell you that even when taking it straight from the spoon, it’s not so bad…
Chicken is something I always buy organic. Organic chicken is a great, healthy protein to give you energy, lessen the pain of some types of arthritis, and boost your system when you are particularly weak — like after surgery, childbirth, or illness. Chicken is good for nourishing the blood and it’s a healthy source of protein and vitamin B6.
The creaminess of this dish comes from a can of coconut milk. In Asian medicine, we use coconut to strengthen the body, reduce swelling, and stop bleeding. Coconut kills viruses, bacteria, and parasites. It’s good for all types of infections and viruses in the body, including the flu, bronchitis, tapeworms, urinary tract infections, and herpes.
Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….
Onions are great for your immune system; they are a natural antihistamine. Since it’s cold and flu season now, let me tell you again how amazing onions are. Several times lately I have recommended that patients with bronchitis or severe colds put sliced raw onions in their socks before bedtime. The onion actually draws the toxins out of the body and in the morning many people feel much better. Onion is a superhero in the food world!
Raw Chinese herbs are an amazing tool in the kitchen. If you have access to them, you can add them to tons of things simmering on your stove and let them infuse their magic into your sauces. Here, I used Dang Shen. To the novice, this herb looks like ordinary thick twigs. To me, they are like gold. I added these herbs for energy; to raise my qi. If you are feeling fatigued, I highly recommend looking into this herb.
- 1-1/3 lb boneless chicken thighs (about 7 thighs)
- 1 Tbs extra-virgin olive oil
- sea salt and black pepper
- 1 medium onion, sliced
- 4 large garlic cloves, smashed
- ⅔ cup raw apple cider vinegar (I use this one)
- 1 cup chicken broth
- 5 sprigs fresh thyme
- 1 can full-fat coconut milk (use the thick cream on the top and save the liquid for another use) (I buy these cans by the case)
- 2 sticks of Dang Shen (an optional raw Chinese herb)
- Heat the oil in a large skillet over medium-high heat.
- Season the chicken with salt and pepper.
- Add the chicken and brown on both sides.
- Remove the cooked chicken to a plate and add the onions and garlic to the pan. Stir for 1-minute.
- Pour in the vinegar and stir, scraping up any browned bits on the bottom of the pan.
- Pour in the broth.
- Put the chicken back into the pan and add the thyme sprigs and raw Chinese herbs if using them.
- Cover and simmer 20-minutes, or until it's cooked through (flipping the chicken over halfway through).
- Remove the chicken from the pan and pour the coconut cream into the pan. Whisk until combined well and let simmer about 5 minutes, or until the sauce starts to thicken a bit.
- Discard the thyme sprigs and serve.