Directions
- 1Slice the baby bella mushrooms and dice the onion.
- 2Mince the garlic.
- 3Roughly chop the fresh thyme leaves.
- 4Season the chicken thighs with salt and pepper.
- 5Heat a large skillet over medium-high heat for a few minutes, then add 1-2 tablespoons of avocado oil.
- 6Add the chicken thighs to the skillet and cook for about 5 minutes on each side until golden brown.
- 7Remove the chicken thighs from the skillet and set aside.
- 8Add 2 more tablespoons of avocado oil to the same skillet.
- 9Add the sliced mushrooms and diced onions to the skillet, spreading them out, and cook for about 7 minutes, stirring infrequently, until the onions are softened and the mushrooms are mostly golden.
- 10Stir in the minced garlic, fresh thyme, and 1 teaspoon of salt, and cook for 1-2 more minutes.
- 11Combine 3/4 of the chicken broth and tamari in a glass or bowl and pour it over the mushrooms, stirring to deglaze any bits stuck to the bottom.
- 12Add the arrowroot starch to the remaining broth and tamari, and whisk until no lumps remain.
- 13Pour the starch mixture over the mushrooms and stir to combine.
- 14Let simmer for 2-3 minutes while the mushroom gravy thickens.
- 15Add the browned chicken thighs back into the skillet with the mushroom gravy.
- 16Reduce the heat to low, cover the skillet, and cook for 10 more minutes.
- 17Serve the skillet chicken with mushroom gravy over mashed potatoes or your preferred side, and garnish with parsley.
Ingredients
- 6 boneless and skinless chicken thighs
- 4 tbsp avocado oil
- 1 small onion, diced
- 1 lb baby bella mushrooms, sliced thick
- 2 cloves garlic, minced
- 2 tbsp fresh thyme leaves, roughly chopped
- 2 cups chicken broth
- 2 tbsp tamari
- 2 tbsp arrowroot starch
- 1 tsp salt
- pepper
- parsley
Equipment
large skilletknifetongsspatulameasuring cupwhisk
Tips
- Do not salt the mushrooms and onions too early; they will sweat and steam instead of browning.
- Serve over mashed potatoes, quinoa, or pasta.
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