Golden Chicken Thighs with Creamy Mushroom Delight
Experience the delightful taste of golden-crusted chicken thighs accompanied by a creamy, dairy-free mushroom sauce. A Whole30 and keto-friendly recipe perfect to pair with cauliflower rice or roasted vegetables.
Heat a large cast iron skillet (or any oven-proof skillet) over medium-high heat.
3
Season chicken thighs with sea salt, black pepper, dried sage, and dried thyme, rubbing seasonings onto the skin.
4
Add 2 tablespoons ghee to the skillet, then brown chicken in the skillet on both sides for about 2-3 minutes per side. After browning, transfer the chicken to a plate and set aside.
5
Lower the heat to medium, and add 1 more tablespoon ghee to the skillet to melt. Add diced onions and cook for one minute until softened.
6
Add quartered mushrooms and minced garlic to the skillet, cooking for 3 more minutes on medium heat until softened. Season with a pinch of sea salt and black pepper to taste.
7
Stir in chicken bone broth, then remove the skillet from heat.
8
Return the chicken and any juices back to the skillet, and place the skillet into the preheated oven. Bake for 25 minutes or until the chicken is cooked through. Afterward, place the skillet back on the stovetop.
9
Remove the chicken from the skillet with tongs to prepare the sauce.
10
In a separate bowl, whisk arrowroot starch and spicy brown mustard into the coconut milk. Add this mixture to the skillet and whisk to combine.
11
Bring the sauce to a boil, allowing it to thicken for 2-3 minutes while stirring.
12
Return the chicken to the skillet and serve with the creamy mushroom sauce. Enjoy!