Chicken Neapolitan Reciep

Ingredients

• 8 bone-in, skin-on chicken thighs
• 2 teaspoons fine sea salt
• 1 teaspoon fresh ground black pepper
• 3 tablespoons MCT oil
• 1 pound mushrooms, quartered
• 1 cup chopped onions
• 4 cloves garlic, minced
• 2 cups diced tomatoes with juices
• 1 cup pitted black olives, drained
• 1 cup fresh basil leaves
• 8 slices Garlic Keto Bread, for serving

1. Sprinkle the chicken with the salt and pepper. Heat the oil in a large skillet over medium-high heat. Once hot, add the chicken thighs to the pan and sear for 8 to 9 minutes, until the skin is golden brown. Flip the thighs over, then add the mushrooms, onions, and garlic. Cook for 8 minutes, or until a meat thermometer reaches 170°F when inserted into a chicken thigh.
2. Lower the heat to medium-low, then add the tomatoes, olives, and basil and cook just until warmed through. Serve with Keto Garlic Bread. Store extras in an airtight container in the fridge for up to 2 days. Reheat in a skillet over medium heat until warmed.