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.