Post by Loupy on Nov 7, 2018 20:52:14 GMT -7
CREAMY COCONUT MUSHROOM CHICKEN (WHOLE30)
From: Charlotte Smythe @ confessionsofacleanfoodie.com/creamy-coconut-mushroom-chicken/
Seared chicken thighs finished in a rich dairy free coconut mushroom sauce.
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Serves: 4
INGREDIENTS
1.5 lbs. bone-in, skin on organic free-range chicken thighs (~5 or 6 thighs)
sea salt
cracked black pepper
Smoked paprika
3 tbsp. Avocado oil
3.5 Ounces shiitake mushrooms
2 Garlic Cloves
1 tsp. Coconut flour
½ Cup coconut milk
1 tsp fresh sage leaves
1 Cup chicken broth
Chopped parsley and fresh lemon juice to serve
INSTRUCTIONS
To start, slice the mushrooms, mince the garlic and set them aside.
Now, pat the chicken dry with a clean paper towel.
season them with salt, pepper, and smoked paprika.
Heat 2 tbsp of avocado oil in a large skillet and sear chicken thighs for ~7-10 minutes on both sides or until the chicken is cooked through (instant thermometer should read between 162˚F- 170˚F).
Remove chicken from pan and set aside.
In the same skillet (with the drippings from the chicken), add the last tbsp of avocado oil.
Then, add the mushrooms and garlic and sauté until the mushrooms are tender.
Now, add coconut flour and cook for a couple minutes.
Then, add the chicken broth to deglaze the pan.
Stir in the coconut milk and sage leaves and bring to a simmer.
Now, taste and season with more salt if necessary.
Simmer sauce for a few minutes, stirring frequently until it thickens (approx. 5-7 minutes).
To finish, nestle chicken into the sauce, add fresh parsley and continue to simmer on low for a few minutes until all the flavors marry.
Serve with a squeeze of lemon juice and enjoy.
From: Charlotte Smythe @ confessionsofacleanfoodie.com/creamy-coconut-mushroom-chicken/
Seared chicken thighs finished in a rich dairy free coconut mushroom sauce.
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Serves: 4
INGREDIENTS
1.5 lbs. bone-in, skin on organic free-range chicken thighs (~5 or 6 thighs)
sea salt
cracked black pepper
Smoked paprika
3 tbsp. Avocado oil
3.5 Ounces shiitake mushrooms
2 Garlic Cloves
1 tsp. Coconut flour
½ Cup coconut milk
1 tsp fresh sage leaves
1 Cup chicken broth
Chopped parsley and fresh lemon juice to serve
INSTRUCTIONS
To start, slice the mushrooms, mince the garlic and set them aside.
Now, pat the chicken dry with a clean paper towel.
season them with salt, pepper, and smoked paprika.
Heat 2 tbsp of avocado oil in a large skillet and sear chicken thighs for ~7-10 minutes on both sides or until the chicken is cooked through (instant thermometer should read between 162˚F- 170˚F).
Remove chicken from pan and set aside.
In the same skillet (with the drippings from the chicken), add the last tbsp of avocado oil.
Then, add the mushrooms and garlic and sauté until the mushrooms are tender.
Now, add coconut flour and cook for a couple minutes.
Then, add the chicken broth to deglaze the pan.
Stir in the coconut milk and sage leaves and bring to a simmer.
Now, taste and season with more salt if necessary.
Simmer sauce for a few minutes, stirring frequently until it thickens (approx. 5-7 minutes).
To finish, nestle chicken into the sauce, add fresh parsley and continue to simmer on low for a few minutes until all the flavors marry.
Serve with a squeeze of lemon juice and enjoy.
