Bacon, Chicken and Green Beans has an almost-Asian flavor to it, which was a delightful surprise to my family who has been on the GAPS diet for about 2 years now. Since we don’t eat soy in any form, including soy sauce, we’ve been missing those Asian inspired dishes.
This recipe uses bacon, and you’ll want to find a good source of bacon. We are pig farmers, and can tell our butcher that we want our bacon nitrate and sugar free. It will be difficult (if not impossible) to find a sugar-free bacon in a store, but you can probably find a good, thick sliced, nitrate-free bacon.
For maximum nutrition, make sure to get your chicken from a farmer who allows the birds to roam on grass. Part of the reason we are all lacking in Vitamin D is because we do not eat animals that were raised in the sun. Find out what kind of feed the birds were supplemented with, as well. Feeds that are free of corn and soy are becoming more readily available these days, which is a good thing! If you have an estrogen-induced cancer, you’ll want to avoid soy-fed chicken, because the estrogen in the soy may cause your cancer to grow. Corn fattens the chicken very quickly, making for a profitable; but unhealthy product. Soy and corn were never meant to be food for poultry, as they must be processed by humans before they can be consumed.
This time of year, I don’t think any of us have green beans growing fresh in the back yard. That is why this recipe calls for frozen green beans. There are many good sources of organic, good quality green beans. If you enjoy this dish, maybe next year you will want to set aside some of your own beans in the freezer so that you can make it again.
Love this recipe? This is a guest post by Brenda of the Well-fed Homestead. Brenda and her family operate a small farmstead and she blogs about her experiences on the GAPS diet. While my family is away, celebrating the holidays with our favorite winter tradition – soaking in hot springs, Brenda offered to share her knowledge and her recipes with you. She’ll be answering questions about this recipe, so if you’ve got something to share, leave a comment for Brenda. If you have a guest post you’d like me to consider, please contact me.
bacon, chicken and green beans
Ingredients
- 1 pound bacon (chopped)
- 1/4 cup butter or ghee
- 2 lbs boneless skinless chicken thighs
- 4 cloves garlic (minced)
- 1 small onion (chopped)
- 24 oz frozen green beans (thawed)
- 1 cup grated parmesan cheese
- 1 cup full-fat coconut milk
Instructions
- Heat a large skillet over medium high heat, cook bacon and set aside on paper towels.
- Cook chicken in remaining bacon grease. Add butter or ghee to the pan if there is not enough grease. Add garlic and onions and reduce heat to medium, stirring until the garlic and onions are tender. Add in green beans, and cooked bacon, cover and let simmer for about 5 minutes. Stir in cheese and coconut milk until mixed well.
![[AD] Wanna know the secret to making super tender grass-fed flank steak? SOUS VIDE! 💚
By cooking tough cuts of meat (like flank steak and grass-fed beef and bison) at the constant, slow temperature of sous vide, you give plenty of time for the collagen and fat in your steak to liquefy. And that means BIG flavor and impossibly tender meat.
It's my go-to for cooking steak.
First, you'll need to give the steak a nice rub with cumin, coriander and fine sea salt.
Next, you'll vacuum seal it. And that's where the @FoodSaver FM2000 comes in. It's super sleek, affordable and small enough to tuck into your cupboard when it's not in use. It's also a best-selling brand, ETL safety certified and it has a 5-year limited warranty.
I also use it to vacuum seal leftovers for the freezer (no freezer burn!), and to freeze the berries and other goodies from the garden.
After vacuum sealing the steak and tossing it in the water bath to cook, give it a nice sear. Then slice and serve with a fragrant herb sauce.
Grab the full recipe in the link in my bio. 💚
#foodsaver #foodsaversousvide #sousvidecooking #grassfedmeat #flanksteak #nourishedkitchen](http://scontent-iad3-1.cdninstagram.com/vp/4b326398e7b2a0f4676b31aa1fcc8063/5DFD10E8/t51.2885-15/sh0.08/e35/c0.177.1440.1440a/s640x640/67109332_162645888199149_7234227701426490814_n.jpg?_nc_ht=scontent-iad3-1.cdninstagram.com "[AD] Wanna know the secret to making super tender grass-fed flank steak? SOUS VIDE! 💚
By cooking tough cuts of meat (like flank steak and grass-fed beef and bison) at the constant, slow temperature of sous vide, you give plenty of time for the collagen and fat in your steak to liquefy. And that means BIG flavor and impossibly tender meat.
It's my go-to for cooking steak.
First, you'll need to give the steak a nice rub with cumin, coriander and fine sea salt.
Next, you'll vacuum seal it. And that's where the @FoodSaver FM2000 comes in. It's super sleek, affordable and small enough to tuck into your cupboard when it's not in use. It's also a best-selling brand, ETL safety certified and it has a 5-year limited warranty.
I also use it to vacuum seal leftovers for the freezer (no freezer burn!), and to freeze the berries and other goodies from the garden.
After vacuum sealing the steak and tossing it in the water bath to cook, give it a nice sear. Then slice and serve with a fragrant herb sauce.
Grab the full recipe in the link in my bio. 💚
#foodsaver #foodsaversousvide #sousvidecooking #grassfedmeat #flanksteak #nourishedkitchen")
I made this tonight & thought it was FABULOUS. The only “extra” I added was a splash of wine at the very end before putting in the coconut milk & cheese. The flavor of the cheese & butter “masks” the coconut milk so you can’t even tell it was made with coconut. Fooled the husband! Haha. I did have to cool just a bit longer as all I has was bone in thighs.
Made today. It’s pretty tasty, but I would highly recommend using fresh green beans. The frozen were not good texture-wise and had different flavor.
Also, add sriracha if you have it! Yum.
Just curious: can I substitute milk for the coconut milk. My family detests coconut (although I sneak coconut oil in whenever it’s undetectable). Is real cow’s milk or cream a sub for coconut milk or is there a better alternative?