Paleo AIP Chicken with Rosemary Mushroom Sauce
This Paleo AIP Chicken with Rosemary Mushroom Sauce is a dairy-free, Autoimmune Protocol & gluten-free main course!
Ingredients
- 1 lb skin-on chicken thighs (bone-in or boneless)
- sea salt, to taste
- 2 Tbsp extra virgin olive oil, divided
- ½ large yellow onion, sliced
- 2 cloves garlic, minced
- 1 Tbsp fresh rosemary leaves, chopped
- 6 oz mushrooms of choice, sliced
- 1 13.5 oz can additive-free coconut milk (for coconut-free, use homemade tigernut milk *see NOTES)
- ¼ cup chicken bone broth
- 1 Tbsp arrowroot starch
- 2 cups loosely-packed baby spinach
Instructions
-
Heat oven to 400. Season the chicken with salt, then set aside.
-
Heat one tablespoon of olive oil in a large skillet over medium heat. When hot, add the chicken and sear on both sides until golden brown, about 5 minutes per side.
-
Transfer the thighs, skin-side up, to a baking dish. Set aside.
-
In the same skillet, heat the remaining tablespoon of olive oil. Add onion to the pan and sauté for 4-5 minutes.
-
Add garlic, rosemary, and mushrooms. Cook for another 5 minutes until browned.
-
In a small mixing bowl, whisk together the coconut milk, broth, and arrowroot starch. Pour mixture into the hot pan and stir vigorously to combine and avoid lumping, scraping any browned pieces off the bottom of the pan while you stir.
-
Bring to a simmer, then remove from the heat. Season with salt, then stir in the spinach. Spoon the sauce into the baking dish with the chicken (avoiding pouring it over the tops of the thighs).
-
Bake for 30 minutes or until chicken is crispy on top and the sauce is thick and rich.
Recipe Notes
Products used in this recipe:
To make it coconut-free:
Use my Homemade Tigernut Milk instead of coconut milk