Ingredients
- 5-6 bone-in skin-on chicken thighs
- Sea salt and and pepper to season chicken
- 1 tsp dried sage
- 1/2 tsp dried thyme
- 3 Tbsp ghee divided
- 8 oz white mushrooms washed and sliced
- 1/2 medium onion chopped (or 1 small)
- 2 cloves garlic minced
- 8 oz chicken bone broth
- Sea salt and pepper
- 1/4 cup full fat coconut milk blended prior to adding
- 2 tsp spicy brown mustard
- 2 tsp tapioca or arrowroot starch
Instructions
-
Preheat your oven to 400 degrees
-
Heat a large cast iron skillet (or any oven proof skillet) over med-high heat. Season chicken with salt, pepper, sage, and thyme, rubbing in seasonings to coat skin.
-
Add 2 Tbsp ghee to skillet, then brown chicken in skillet on both sides - about 2-3 minutes per side.
-
Once browned, remove chicken from skillet to a plate and lower heat to medium, add 1 more tbsp ghee to melt.
-
Add onions and cook one minute until softened, then add mushrooms and garlic and continue to cook 3 minutes over med heat until softened. Season with salt and pepper to taste, stir in broth, and remove from heat.
-
Return chicken and any juices back to skillet, place skillet in preheated oven and bake 25 minutes, until cooked through, return skillet to stovetop.
-
Remove just the chicken from skillet with tongs to make the sauce. Whisk tapioca and mustard into coconut milk, then add to skillet and whisk to combine. Bring to a boil and allow to boil 2-3 minutes until thickened, stirring. Return chicken to skillet and serve with mushroom sauce. Enjoy! Serves 5-6.