- 3 Tbsp organic ghee or refined coconut oil
- 1 small onion chopped
- 3 cloves garlic minced
- 2 Tbsp tapioca flour or arrowroot starch
- 1 1/2 cups chicken bone broth
- 1/2 cup full fat coconut milk
- 1/2 Tbsp brown mustard
- 1 1/2 Tbsp nutritional yeast optional
- 1/4 sea salt or to taste
- 1/8 tsp black pepper or to taste
- 1 tsp fresh minced sage leaves
- 1 tbsp fresh minced rosemary
Preheat your oven to 425 degrees. Place chicken on a baking sheet and coat chicken with 1 1/2 Tbsp olive oil and sprinkle with salt and pepper. On a separate baking sheet lined with parchment paper, arrange brussels sprouts and coat with 1 1/2 Tbsp avocado oil plus salt and pepper.
Roast chicken and brussels sprouts for 20-25 minutes or until brussels sprouts are browning and fork tender, and chicken is cooked through. Midway through, flip the chicken and stir sprouts for even roasting.
Once done, lower the oven temp to 400 degrees.
While chicken and Brussels sprouts roast, cook the bacon until crisp in a large skillet, drain, and make the sauce:
For the sauce, heat a medium saucepan over med heat and add the 3 Tbsp cooking fat. Add the onions, cook until translucent and fragrant, then add the garlic and continue to cook until soft, adjusting heat if necessary.
Whisk the tapioca flour into the broth and add it to the pan, then immediately add the coconut milk, mustard and nutritional yeast, (if using), while whisking. Raise the heat and bring to a boil, stirring. Once boiling, lower to a simmer and continue to stir and cook for another minute, until nice and thick. Stir in salt and pepper to taste, add the fresh herbs, then remove from heat.
Cut the chicken into bite size pieces, or shred, and arrange in a casserole dish, then add the roasted Brussels sprouts and the sauce mixture, stir to evenly coat. Crumble the cooked bacon and sprinkle all over, then bake in the preheated oven for about 15-20 minutes, until heated through. Serve hot and enjoy!