Chicken thighs with mushroom gravy

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a large skillet over medium high for a few minutes then add 1-2 tbsp of avocado oil Add your chicken thighs and cook for about 5 minutes on each side until golden brown Remove from heat and add 2 more tbsp of avocado oil

Step 2

Add your mushrooms and onions, spreading them out as much as possible and allow them to cook, stirring infrequently, for about 7 minutes until the onions are softened and the mushrooms are mostly golden (note: do not salt them at this point! They will sweat and steam and not get as golden brown)

Step 3

Stir in your garlic, thyme, and 1 tsp of salt and allow to cook for 1-2 more minutes Combine your chicken broth and tamari in a glass or bowl and pour 3/4 of it over your mushrooms, stirring to deglaze any bits that have stuck to the bottom

Step 4

Add your arrowroot starch to your remaining broth and tamari and whisk until no lumps remain

Step 5

Pour your starch mixture over your mushroom and stir to combine Let simmer for 2-3 minutes while the mushroom gravy thickens then add your chicken thighs Reduce the heat to low, cover, and cook for 10 more minutes

Step 6

Serve over mashed potatoes (I served mine over dairy-free mashed white sweet potatoes), quinoa, or pasta, garnish