Ingredients
Scale
- 2 tbsp avocado oil
- 4 bone-in, skin-on chicken thighs
- 1 tsp salt, divided
- 1/4 tsp black pepper (omit for AIP)
- 1 white onion, diced
- 2 cloves garlic, minced
- 1 stalk celery, chopped
- 1 cup carrots, chopped
- 1 cup baby bella mushrooms, sliced
- 1 tbsp arrowroot starch
- 1/2 cup dry white wine (see notes for AIP)
- 1 1/2 cup chicken broth
- 1/2 cup coconut cream
- 1 tbsp fresh thyme
- 1 tbsp parsley, chopped
Instructions
- Using a large pan, heat the oil over medium-high heat. Add the chicken thighs skin side down and sear for 4-5 minutes before turning. Lightly season with salt and pepper and sear the thighs until the skin is crisp. Set aside on a plate.
- Using the same pan, add the onion, garlic, celery, mushroom, and carrots, and saute for a few minutes to lightly soften. Stir in the arrowroot starch and stir to coat the vegetables.
- Pour the wine into the pan and use it to scrape up and brown bits in the pan. Boil and reduce the wine for 5 minutes. Pour the broth, and coconut cream, into the pot and stir to combine.
- Add the chicken thighs back to the pan and bring to a simmer for 15-20 minutes, basting the chicken in the sauce every few minutes. The chicken should be cooked through, the sauce thick, and the vegetables tender.
- Serve topped with thyme and parsley.
Notes
The alcohol will cook out of the wine, but if you’d prefer to not use wine, sub more broth and add 2 tbsp of white wine vinegar.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Fat: 39.4g
- Carbohydrates: 11.1g
- Fiber: 2g
- Protein: 34.3g
