SKILLET CHICKEN with mushroom gravy

Name: SKILLET CHICKEN with mushroom gravy
Ingredients: 6 chicken thighs; 4 tbsp avocado oil; 1 small onion; 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 (or thickener of choice); salt; pepper; parsley

Serves 1

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SKILLET CHICKEN with mushroom gravy

instagram.com

Serves 1

Directions

1Slice the mushrooms thick.
2Dice the small onion.
3Mince the garlic.
4Roughly chop the fresh thyme leaves.
5Season the chicken thighs with salt and pepper.
6Heat a large skillet over medium-high heat for a few minutes, then add 1-2 tbsp of avocado oil.
7Add the chicken thighs and cook for about 5 minutes on each side until golden brown.
8Remove the chicken thighs from the skillet.
9Add 2 more tbsp of avocado oil to the same skillet.
10Add 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.
11Stir in the minced garlic, fresh thyme, and 1 tsp of salt, and cook for 1-2 more minutes.
12Combine the 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.
13Add the arrowroot starch to the remaining broth and tamari, and whisk until no lumps remain.
14Pour the starch mixture over the mushrooms and stir to combine.
15Let simmer for 2-3 minutes while the mushroom gravy thickens.
16Add the chicken thighs back into the skillet.
17Reduce the heat to low, cover, and cook for 10 more minutes.
18Serve over mashed potatoes (or dairy-free mashed white sweet potatoes), quinoa, or pasta.

Ingredients

6 chicken thighs
4 tbsp avocado oil
1 small onion
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 (or thickener of choice)
salt
pepper
parsley

Equipment

large skillettongschopping boardknifemeasuring cupwooden spoonlid

Tips

Do not salt the mushrooms and onions at first, as they will sweat and steam, preventing them from getting golden brown.
Serve over mashed potatoes, quinoa, or pasta.
Garnish with parsley.

SKILLET CHICKEN with mushroom gravy

Serves 1

instagram.com

SKILLET CHICKEN with mushroom gravy

instagram.com

Serves 1

Directions

1Slice the mushrooms thick.
2Dice the small onion.
3Mince the garlic.
4Roughly chop the fresh thyme leaves.
5Season the chicken thighs with salt and pepper.
6Heat a large skillet over medium-high heat for a few minutes, then add 1-2 tbsp of avocado oil.
7Add the chicken thighs and cook for about 5 minutes on each side until golden brown.
8Remove the chicken thighs from the skillet.
9Add 2 more tbsp of avocado oil to the same skillet.
10Add 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.
11Stir in the minced garlic, fresh thyme, and 1 tsp of salt, and cook for 1-2 more minutes.
12Combine the 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.
13Add the arrowroot starch to the remaining broth and tamari, and whisk until no lumps remain.
14Pour the starch mixture over the mushrooms and stir to combine.
15Let simmer for 2-3 minutes while the mushroom gravy thickens.
16Add the chicken thighs back into the skillet.
17Reduce the heat to low, cover, and cook for 10 more minutes.
18Serve over mashed potatoes (or dairy-free mashed white sweet potatoes), quinoa, or pasta.

Ingredients

6 chicken thighs
4 tbsp avocado oil
1 small onion
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 (or thickener of choice)
salt
pepper
parsley

Equipment

large skillettongschopping boardknifemeasuring cupwooden spoonlid

Tips

Do not salt the mushrooms and onions at first, as they will sweat and steam, preventing them from getting golden brown.
Serve over mashed potatoes, quinoa, or pasta.
Garnish with parsley.