FRENCH ONION CHICKEN (dairy-free)✨ this saucy, one-skillet chick

FRENCH ONION CHICKEN (dairy-free)✨ this saucy, one-skillet chicken recipe quickly became one of my favorite comforting chicken dishes! If you love the unmistakably sweet and savory flavor of french onion soup, you’re going to adore this french onion chicken. Ingredients: 1 1/2 - 2 lbs boneless skinless chicken thighs 3 tbsp avocado oil 3 large sweet onions, halved and sliced into thin half moon 2 cloves garlic, minced 1 bay leaf 2 tsp coconut sugar 2 tbsp fresh thyme leaves, roughly chopped 15 oz can unsweetened coconut milk 1 cup chicken bone broth + 2 tbsp to create a slurry with the starch 1 1/2 tbsp arrowroot starch or corn starch salt and pepper to season Directions: Season your chicken thighs on both sides with salt and pepper Heat 2 tbsp of avocado oil in a large skillet over medium high heat Add your chicken to the skillet and sear on both sides for 5 minutes until nice and golden Remove from skillet, turn the heat to medium, and add another tbsp of avocado oil along with your onions Stir the onions, scraping up any pieces stuck to the pan, and cook for a few minutes then add your bay leaf and coconut sugar and cook, stirring occasionally, for 15 minutes until the onions are golden brown, adding the garlic and thyme in the last 3 minutes Add the coconut milk and 1 cup of bone broth, allowing the liquid to deglaze the pan, and bring to a simmer Combine the arrowroot starch and remaining 2 tbsp of chicken broth in a small glass or dish and whisk until no lumps remain Whisk the arrowroot slurry into the creamy onion mixture and cook for a few minutes until thickened Remove the bay leaf and add chicken back to sauce, turning to coat, and simmer for another 3-5 minutes Serve and enjoy!! Follow for more simple, healthy recipes! . .

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Season your chicken thighs on both sides with salt and pepper

Step 2

Heat 2 tbsp of avocado oil in a large skillet over medium high heat

Step 3

Add your chicken to the skillet and sear on both sides for 5 minutes until nice and golden

Step 4

Remove from skillet, turn the heat to medium, and add another tbsp of avocado oil along with your onions

Step 5

Stir the onions, scraping up any pieces stuck to the pan, and cook for a few minutes then add your bay leaf and coconut sugar and cook, stirring occasionally, for 15 minutes until the onions are golden brown, adding the garlic and thyme in the last 3 minutes

Step 6

Add the coconut milk and 1 cup of bone broth, allowing the liquid to deglaze the pan, and bring to a simmer

Step 7

Combine the arrowroot starch and remaining 2 tbsp of chicken broth in a small glass or dish and whisk until no lumps remain

Step 8

Whisk the arrowroot slurry into the creamy onion mixture and cook for a few minutes until thickened

Step 9

Remove the bay leaf and add chicken back to sauce, turning to coat, and simmer for another 3-5 minutes

Step 10

Serve and enjoy!!