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  • 3-4 large bone in skin on chicken breasts
  • 1/2 C. olive oil + a bit more to coat vegetables
  • 1/4 C. mustard
  • 1/8 C. coconut aminos
  • 3 cloves of garlic minced
  • 1/3 C. chardonnay
  • 6 carrots
  • 3 shallots
  • 2 C. crushed chicharrones
  • 1/2 Tbsp. chopped thyme
  • Salt


  1. Season chicken breasts liberally with salt and let sit for 1 hour
  2. In a large Ziplock bag combine olive oil, mustard, coconut aminos, garlic and Chardonnay
  3. Add chicken breasts and marinate for 4- 8 hours
  4. Preheat oven to 425*
  5. Cut carrots into 1-2 inch pieces
  6. Chop shallots into quarters
  7. Place carrots and shallots into a bowl and toss to coat with olive oil and salt and pepper
  8. Place crushed chicharrones and thyme into a bowl
  9. Remove chicken breasts from marinade and place into chicharrones
  10. Chicharrones should stick to chicken, coat chicken with chicharrones and set aside
  11. In a large cast iron skillet arrange chicken breasts
  12. Add vegetables to pan and arrange around chicken breasts
  13. If there are additional vegetables, add to separate baking dish to cook
  14. Place in oven and cook until chicken reaches an internal temperature of 165*, roughly 30 minutes but start checking at 15 minutes to see where you’re at
  15. Once cooked remove and let stand covered for 10 minutes

Recipe source: http://thewholesmiths

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