Directions
- 1Heat a large skillet over medium high for a few minutes then add 1-2 tbsp of avocado oil
- 2Add your chicken thighs and cook for about 5 minutes on each side until golden brown
- 3Remove from heat and add 2 more tbsp of avocado oil
- 4Add your mushrooms and onions, spreading them out as much as possible and allow them to cook, stirring infrequently, for about 7 minutes until the onions are softened and the mushrooms are mostly golden
- 5Stir in your garlic, thyme, and 1 tsp of salt and allow to cook for 1-2 more minutes
- 6Combine your chicken broth and tamari in a glass or bowl and pour 3/4 of it over your mushrooms, stirring to deglaze any bits that have stuck to the bottom
- 7Add your arrowroot starch to your remaining broth and tamari and whisk until no lumps remain
- 8Pour your starch mixture over your mushroom and stir to combine
- 9Let simmer for 2-3 minutes while the mushroom gravy thickens then add your chicken thighs
- 10Reduce the heat to low, cover, and cook for 10 more minutes
- 11Serve over mashed potatoes, quinoa, or pasta, garnish with parsley, and ENJOY!
Ingredients
- 6 chicken thighs, boneless and skinless
- 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
- 0 pepper
Equipment
large skilletknifecutting boardtongswooden spoonwhisk
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