Directions
- 1Dice the onion, slice the mushrooms, mince the garlic, and chop the fresh thyme.
- 2Season the chicken thighs with salt and pepper.
- 3Heat a large skillet over medium-high heat for a few minutes, then add 1-2 tbsp of avocado oil.
- 4Add the chicken thighs to the skillet and cook for about 5 minutes on each side until golden brown. Remove from heat and set aside.
- 5Add 2 more tbsp of avocado oil to the skillet.
- 6Add the mushrooms and onions, spreading them out as much as possible, and cook, stirring infrequently, for about 7 minutes until the onions are softened and the mushrooms are mostly golden. Do not salt them at this point.
- 7Stir in the garlic, thyme, and 1 tsp of salt and allow to cook for 1-2 more minutes.
- 8Combine chicken broth and tamari in a glass or bowl, and pour 3/4 of it over the mushrooms, stirring to deglaze any bits that have stuck to the bottom.
- 9Add the arrowroot starch to the remaining broth and tamari mixture and whisk until no lumps remain.
- 10Pour the starch mixture over the mushrooms and stir to combine.
- 11Let simmer for 2-3 minutes while the mushroom gravy thickens, then add the cooked chicken thighs back into the skillet.
- 12Reduce the heat to low, cover the skillet, and cook for 10 more minutes.
- 13Serve the chicken and mushroom gravy over mashed potatoes.
Ingredients
- 6 boneless and skinless chicken thighs
- 4 tbsp avocado oil
- 1 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 skilletknifetongsglass or bowlwhisk
Tips
- Do not salt the mushrooms and onions initially, or they will sweat and steam instead of getting golden brown.
- Serve over mashed potatoes, quinoa, or pasta, and garnish with parsley.
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