Crispy Paleo Chicken with Creamy Mushroom Sauce {Whole30, Keto}
Calories 100kcal
Ingredients
- 6 meat bones (in skin-on chicken thighs)
- sea salt
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 3 tablespoons ghee (in skin-on chicken thighs)
- 8 ounces white mushrooms (in skin-on chicken thighs)
- 1/2 onions (medium
- 2 cloves garlic (in skin-on chicken thighs)
- 8 ounces bone broth (in skin-on chicken thighs)
- sea salt
- 1/4 cup full fat coconut milk (in skin-on chicken thighs)
- 2 teaspoons spicy brown mustard
- 2 teaspoons tapioca 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.
Originally posted 2019-02-20 18:48:07.
