I think that dill is one of the most under appreciated and under utilized herbs.
Maybe that’s because it’s called Dill Weed. Doesn’t sound super appetizing.
Or maybe because it’s so often paired with tuna that we forget that it tastes amazing in lots of other dishes as well.
Whatever the case, this One Pot Chicken Dinner with Fresh Dill gives you a delicious reason to get your hands on fresh, fragrant dill. And you won’t regret it.
Not only does dill have a wonderful taste, it also has many health benefits. It has antimicrobial properties, which kills bacteria. It helps to lower cholesterol. It aids digestion. It protects against free radicals. And new studies are showing that it may even help regulate insulin levels.
This is yet another way in which eating real, whole foods is so much better for us than processed foods. We add herbs and spices to our real food cooking for the flavor, and we get a slew of bonus health benefits. Processed foods add flavor with artificial chemicals, which come with their own slew of health warnings.
What a difference!
This is another confirmation that we are doing the right thing by eating wholesome, real foods. Yes, it takes longer. Yes, it can be a hassle. Yes, it even costs more. But in the end our bodies are healthier, we have more energy and we feel the magical synergy of real foods.
Not only does this One Pot Chicken Dinner with Fresh Dill taste great, you only have to dirty up one pot while you’re cooking it! Gotta love that
⅓ cup coconut flour
3 pounds boneless, skinless chicken thighs
sea salt and black pepper
2 tablespoons olive oil
20 shallots, peeled and halved
4 cloves Garlic, minced
1 cup sparkling white wine
3 tablespoons dijon mustard
1 cup chicken broth
1 cup Cherry Tomatoes, halved
½ cup fresh dill, chopped
Place the flour in a shallow bowl. Rinse the chicken and pat dry. Season both sides of the chicken thighs with salt and pepper. Dredge through the coconut flour.
In a heavy Dutch oven, heat the olive oil over medium high. Add the chicken and cook until browned, about 4 minutes per side.
Add the shallots and garlic, cook until softened, about 5 minutes. Add the wine, mustard and chicken broth. Reduce the heat to a simmer, cover and cook for 30 minutes.
Add the tomatoes and fresh dill. Season with a little more salt and pepper. Cook over high for 5 minutes. Serve warm.