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Chicken Thighs Veronique

Welcome to the Carrington Kitchen!
Browse through recipes from Breakfasts to Dinner and every dish in between, using all of our delicious natural foods. Let us know how they come out @carringtonfarms


Chicken Thighs Veronique

• serves 4



• 8 boneless, skinless chicken thighs

• salt & pepper

• 2 tbsp Carrington Farms garlic-flavored coconut cooking oil, divided

• 1 small shallot, minced

• 1/2 cup chicken broth

• 1/2 cup heavy cream

• 1 cup seedless grapes, halved

• 1 tsp grated lemon zest



1. Season thighs with salt and pepper on both sides.

2. Melt half of the oil in a large skillet over medium heat. Cook half of the chicken until browned and cooked through, turning often. Transfer to a plate and cover with foil when done. Repeat with the other half of the chicken, using the rest of the oil.

3. Pour off all but 1 tablespoon of fat from skillet. Add shallot and cook stirring until softened, about 1 minute.

4. Add broth and bring to a boil, scraping any browned bits until liquid has reduced by half. Add cream and bring to boil until reduced by half again.

5. Stir in grapes and lemon zest (optional) and cook until grapes have cooked through and sauce has thickened, about 2 minutes. Season with salt and pepper to taste.

6. Arrange chicken thighs on plate, and spoon over sauce. Perfect on a bed of zucchini noodles or mashed cauliflower.