Author adapted by Angela Litzinger from AdventuresOfAGlutenFreeMom.Com
2 2/3tablespoonsolive oil
10 2/3each bone-in chicken thighs
ground black pepperto taste
2 2/3teaspoonfresh thyme
1 1/3cupsgluten free chicken stock
4medium jarred roasted red pepperschopped
Heat oil in skillet over medium-high heat. Season chicken with salt and pepper. Place chicken into the pan and cook until browned. Flip chicken and brown the other side. Set aside to cool. Add garlic and thyme to the pan and sauté until garlic is lightly browned. Add stock to pan and scrape up the brown bits in the pan. Add red peppers. Allow to cool. Dividing between the indicated number of freezer bags, put chicken and chicken stock mixture in the bag(s). Remove as much air as possible, seal, label and freeze.
To serve: Thaw. Put chicken in an oiled baking dish and pour stock mixture over it. Bake in a preheated 425 degree oven for 30 minutes or until chicken is cooked through.
Garlicky Chicken Thighs in Red Pepper Sauce —https://angelaskitchen.com/2012/09/01/gluten-free-dairy-free-garlicky-chicken-thighs-in-red-pepper-sauce-gfcf/