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Tag Archives: dutch oven

Stove Top Braised Short Ribs

It’s almost one month since I’ve given birth to our sweet, lucky little boy – Rowen Gray – and boy has it been an adjustment. We’ve started on the “sleep deprivation” spiral, zero time for laundry, constantly burping him (as he has reflux), and loving every second of his adorable little self. You never fully understand how much it will change your life when you have a child, until you actually have one. As exhausting and frustrating it can be, I would not trade it for the world.

With that said, balancing having a newborn and being in the kitchen is a real struggle. Granted it’s only been a few weeks, and I’m still learning ways to navigate Rowen and while I can strap him in a carrier and cook, I also need to take time for myself and, like, sleep. This week began Passover, and coincidentally, we are all going through one of the most challenging and uncertain times as a country, as a human species, and I would be remiss if I did not mention how eerily similar this pandemic is to the story of Passover. I think now more than ever we have to be grateful for the family and loved ones around us, stay home and do our part to slow the spread of this COVID-19, count our blessings, and manifest kindness.

Passover this year was very different: no traditional Seder, not even a Seder plate. We had a virtual Seder on Wednesday which is better than not being able to see them at all. I had taken out short ribs that I ordered from Whole Foods but wasn’t even sure what I wanted to do with them, let alone was I sure I wanted to cook. Nevertheless, I made them, and they came out beyond incredible.

Here’s what you’ll need:

  • 2lbs short ribs (I prefer bone in – it adds more collagen and nutrients)
  • 1 carton beef stock or bone broth – I love Kettle and Fire brand
  • 1/4 cup wine (I used white because it was open, but red would be great too).
  • 1 cup coconut aminos
  • 2 celery stalk, chopped
  • 2 large carrots, peeled then sliced thick
  • 2 medium zucchini, rinsed then chopped
  • Salt
  • Pepper
  • Rosemary
  • Basil

We have a decent amount of fresh produce and so I knew I wanted to incorporate that into this dish anyway, so I got started on the short ribs. I seared them in some avocado oil with a heavy seasoning of salt, pepper, and rosemary. I let them brown on all sides and then deglazed the pot with the broth, coconut aminos, and dry white wine.

I threw in the chopped veggies and added a bit more salt and pepper. Covered the pot and turned the flame to a medium low for two and a quarter hours (2.25 hr). Literally that’s it. The meat fell off the bone and the veggies were the perfect tender consistency. We had potato kugel with it and some matzo ball soup because #passover, and it was a delicious Seder for a newly family of three. L’chaim.

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Coconut Cream and Crushed Tomato Chicken

Just like Bubba said in Forrest Gump about shrimp, there are a million ways to make chicken. You can grill it, bake it, bread it, fry it, broil it, sauté it, and the list goes on and on. There are days where I despise chicken, especially bland, grilled chicken breast on a salad (boring AF), but when chicken is done well, and it’s not always the breast, it can be a show-stopping meal.

The finished plate with crumbled feta on top, a side of sautéed spinach and mashed potatoes.

When I was in my 20s, I was told that the dark meat of chicken is bad for you and that it’s too “fatty” and will make me fat. Now that I’ve had 10 years of learning what foods work for me and my own body, and what foods I find I can and cannot eat, chicken thighs tend to be the cut of the chicken I gravitate toward most. Sure, there is definitely more fat, and there’s NOTHING WRONG WITH THAT. Ya heard? Fat will not make you fat (at least not in moderation and eating the correct fats). This happens to be a very simple recipe and will cook on its own in a dutch oven (or a crockpot –> on low for 5-6 hours). The difference this recipe makes is two ingredients: Herbes de Provence and coconut cream (NOT milk, cream). These can both be found at Trader Joe’s.

*if you don’t have Herbes de Provence you can use several dried herbs such as sage, thyme, rosemary, marjoram, basil, and garlic powder*

I start with the chicken thighs, organic and freshly cleaned, and place them on a cutting board. Sprinkle a generous amount of Herbes de Provence on both sides of the chicken and let sit. Another quick tip: let the chicken sit out to get to room temperature, as this allows the chicken to remain juicy and not tense up as it hits a hot pan.  I heat my dutch oven first then melt 3 tbsp of butter and add the chicken to the butter and let simmer.

Once the chicken simmers and sears on both sides, I add in the crushed tomatoes (I really like Cento 28oz as it yields a lot of sauce and is low sugar) and coconut cream. Cream is a thicker consistency and makes the sauce thicker too. I season with salt and pepper and lower the flame to low and cover. This will sit on low heat for two and a half hours, stirring occasionally. That’s it.

When the chicken is done, it’ll be beautifully pulled and in shreds, incredibly tender and juicy, and delicious with the coconut tomato sauce. Serve with any veggies and potato, or over rice and beans, maybe even fusili pasta?! The possibilities are truly endless 🙂 Nomaste!

Leftover chicken in coconut cream tomato sauce – can be reused for enchiladas…add some chili powder and BOOM!

Coconut Cream and Crushed Tomato Chicken

Course Dinner
Cuisine American, Chicken
Keyword Chicken, coconut, cream, dinner, dutch oven, easy, healthy, simmered, tomato
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings 4 servings
Author nomastehungry

Ingredients

  • 6 Chicken thighs untrimmed
  • 3 tbsp Butter
  • 1 28oz can Crushed Tomatoes
  • 3/4 can Coconut cream NOT milk
  • Herbes de Provence generous seasoning
  • Salt to taste
  • Pepper to taste

Instructions

  1. Clean and pat dry chicken thighs and lay on a cutting board. Sprinkle Herbes de Provence generously on both sides of the chicken.  Let sit.

  2. In a dutch oven, melt butter and place chicken into pan.  Searing both sides of chicken, about 5-7 minutes each side.

  3. Add in can of crushed tomato sauce and 1/2 can of coconut cream.  Stir to mix liquid.  Judge here if you need more coconut cream, if so, add in a drop more.

  4. Turn heat to low and cover. Simmer for 2.5 hours, stirring occasionally.

  5. Serve immediately with vegetables or sides of choice.